2009
Eleventh Edition
Chef’s able
the
Ovations Take Over Operations in Greensboro
Ovations was recently awarded a five year contract to manage the food service at the
Greensboro Coliseum Complex located in Greensboro, NC. The complex is host to over
900 events annually and is home to The University of North Carolina at Greensboro’s
basketball team. The Complex features a 23,500 seat Coliseum, 2,300 seat Auditorium,
300 seat Theatre, 3 exhibit halls totaling 167,000 square feet of space, and a 30,000
square foot Pavilion.
What’s
Inside
Message from
the President
2
Kareen’s Korner
3
IAAM Client Dinner
5
The Triple Bottom Line
6-7
The Cutting Edge
The Critics Corner Comcast Spectacor
Family of Companies
New Faces
Recipes Worthy of a
Standing Ovation
Family of Clients
Along with adding new menu
items, Ovations will be bringing
in some signature concessions
concepts such as Black Angus
Grill™ and Tamales™. Ovations
has also created a signature, made
for Greensboro concept, called
the Bistro Carvery.
“Ovations was selected because
of their creative approach to food
service and their partnership
8
approach to delivering an Greensboro Coliseum Complex
13
incomparable fan experience
through their food services,” said Greensboro Coliseum Complex managing director
14-16
Matt Brown. “This agreement will be a tremendous benefit to the Coliseum from
both a financial and operational perspective. Ovations has a proven track record
17-18 of successfully operating concession and catering food services at major arenas,
stadiums and convention centers throughout the country. We know our patrons
19
are going to truly enjoy dining with us at the Coliseum with Ovations Food Services
preparing their outstanding and delicious food.”
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The Greensboro Coliseum will play host to both the Men’s and Women’s ACC
Basketball Tournaments for the next five years. They will also host the 2011 US
Figure Skating Championship.
“We are pleased to bring Ovations’ proprietary Everything’s Fresh™ approach
to the Greensboro Coliseum Complex,” said Ken Young, Ovations President.
“We plan to serve freshly prepared menu items that incorporate traditional
North Carolina flavors.”
Catering to the Highest Acclaim
Message from the President
Welcome to the 11th edition of the Chef’s Table! With this edition we are proud to announce the addition
of the Greensboro Coliseum Complex and the Choctaw Casino to the Ovations family of clients.
Autumn heralds the approaching end of the year, but for Ovations it’s another exciting beginning with the
advent of football, followed by the opening of basketball and hockey seasons. We need to take advantage of
the momentum we’ve built in the last few months to help bring on a banner year!
With the approach of these busy seasons, I would like everyone to remember to keep our customer service levels
to the highest standards. We serve people who are having fun and we want to enhance that experience. When
patrons enter our venues we want them to expect the greatest service and we need to deliver that. When they
see the Ovations name they should expect superior service and product.
Bon Appétit!
Ken Young, President
Ovations and The Ranch Team Up to Raise Money
The American Cancer Society’s signature fundraising event, Relay for Life, was hosted for the second year at
The Ranch on June 12-13, 2009. The Fort Collins and Loveland chapters joined forces in this fun-filled overnight
activity that mobilized teams of “walkers” from surrounding communities to raise money for cancer research and
treatment.
In 2008, Ovations Food Services at The Ranch was a major sponsor for the
event, hosting the very moving “Survivors Dinner” recognizing those who
have persevered with such dignity to beat this disease. .
In keeping with Ovations’ corporate Smart Goals Program, Ovations at The
Ranch went one step further this year by organizing a team to participate in
the overnight walk. Each Relay for Life team was challenged to develop its
own event-themed campsite. The event’s theme for 2009 was the 80’s.
The Ovations team at The Ranch chose to theme their campsite “Cancer-Just
Beat It!” taking their cue from the popularity of Michael Jackson’s smash
pop hit of the 1980’s. Team member Joyce Scoggins assumed the persona
of Michael Jackson himself – complete with karaoke and a little moonwalking demonstration. Catering Manager, Barb O’Malley-Wikstrom
transformed herself into 80’s icon, Cyndi Lauper. The team partied “All
Night Long!”
Joyce Scoggins as Michael Jackson
and Barb O’Malley-Wikstrom as
Cyndi Lauper (left to right)
Prior to the actual event, Ovations team members held two bake sales at
The Ranch with proceeds going towards the team fundraising goal. Many members either baked their own
specialty desserts or staffed the bake sale booths. The two bake sales contributed over $500 towards the
team goal of $1,500. In all, the Ovations/Ranch team exceeded their goal with over $2,000 raised for this
worthy cause.
Additionally, the Ovations Ranch team and its special themed campsite efforts, were recognized by
receiving the Best Themed Campsite Award for the event! Go TEAM!
2
kareen’skorner
Part-Timers: Professional Shining Stars
they want (and, because of that, they don’t), they get to meet
and work with lots of other diverse, high-energy and multiWay back in 2002, Jon was a Tampa Bay Lightning season faceted people and, best of all . . . they’re having the time of
ticket-holder at the St. Pete Times Forum. A die-hard hockey their life!
fan, he loved the electrifying atmosphere of sports and
entertainment . . . just being part of the roaring crowd and Every facility has part-time shining stars that have colorful
having the occasional icy beer sloshed on him by an equally and engaging stories to tell. There’s Len who worked as
crazy-wild fan was downright therapeutic for his daytime a “professional part-timer” at the Rose Quarter/Memorial
alter-ego: being a director of finance in a very (very!) quiet Coliseum in Portland, OR for over 30 years. He worked in many
office where the prevalent sounds were the soft tapping of capacities, while raising a family and serving the community
fingers on a keyboard and the occasional whoosh of financial as a full-time teacher. His last “starring role” was as a greeter
spreadsheets fluttering to the floor. Pretty boring, huh?!
Jon DuMond is hooked.
Like lots of other fans, Jon often
fantasized about actually working
in sports and entertainment: what a
dream job! But then reality set in and
he wasn’t quite ready to throw in the
towel on a secure day job in his longstanding profession putting his MBA
and CPA to good use. That is, until
his buddy grabbed an application for
part-time openings at the Forum and
dared Jon to give it a try. Jon was off
and running. Working a few games
during the season in Guest Services
was a terrific way to experience the
excitement and thrill of being “part of
the show” without the stress, hassle or
pressure of a full-time job. Jon enjoys the best parts of the job,
socks away a rainy-day fund, and then goes home invigorated
. . . that was 2002 and Jon, now Assistant Controller for
Ovations at the Home Office, has never looked back.
to guests entering the arena. He was 99 years old, used a
walker, and still greeted hundreds of guests by name. His
memorial service at the facility was attended by hundreds of
his fans who will never forget him.
While employers may complain about lots of things in a
down economy, having a large pool of very high-quality
candidates for part-time positions is not one of them . . . and
the great thing is that long-term part-timers are abundant no
matter what the economy looks like. These are individuals
who typically have well-established careers that provide a
solid livelihood. While the extra income is nice, they do not
expect to pay the mortgage or live off of it. These folks are
looking for something else: The Magic. Immersing themselves
in something that is way different from what they do in their
day jobs makes for an exciting outlet, a diversion (better than
TV!). And every event is a new adventure. They get a deep
sense of satisfaction from making people happy, they don’t
have the hassles and managerial headaches that come with a
“real” full-time job, they know they can walk away anytime
Who are these very special “cast members”? They are an
archaeologist, a pharmacist, a teacher, a stay-at-home-mom,
a symphony violinist, a retired railroad conductor, or anyone
from almost any field you can imagine. That’s an enormous
amount of talent under one roof! So what happens when these
highly-qualified individuals with super people, management
and operations skills are inevitably offered a “real” full-time
promotion at the facility? Ask Jon. When he was offered
the opportunity to trade up to the full-time operations
management team at the Forum, he didn’t hesitate to say
“Thanks, but no thanks.” That would take away The Magic.
So, the next time you’re chomping into that hot, fresh, lightlysalted pretzel with the spicy mustard and that frosty beer at
your favorite venue . . . know that the person exceeding YOUR
expectations could be anyone . . . it could even be YOU!
Jon DuMond at the Stanley Cup Presentation
3
Catering to the Highest Acclaim
Manny Mania Hits Albuquerque
When word started getting out that Los Angeles Dodgers
slugger Manny Ramirez would begin his rehabilitation
assignment in Albuquerque, the response from the
community was immediate and overwhelming. Within less
than six hours of the official announcement that Ramirez
would be donning an Isotopes uniform, nearly 5,000 tickets
were sold!
On July 23, the slugger made his Isotopes debut in front of
a crowd of 15,321, the largest throng ever to see a baseball
game in the city of Albuquerque. For the three days Ramirez
was scheduled to appear with the ‘Topes, a total of 43,480
people descended upon Isotopes Park, shattering a previous
record for a four game series.
Manny Ramirez signing autographs at Isotopes Park.
Through the record-setting three games, Ovations was on the front lines, enhancing the ballpark experience for
each and every guest with not only top quality food and beverage, but exemplary service, ensuring that no fan
was stuck waiting in a line instead of in their seat watching “Manny being Manny.”
Ovations Takes on the Science Olympiad
On May 15th & 16,th one hundred and twenty of the nation’s most competitive Science Olympiad 15-member
teams competed in 46 events at Augusta State University, in Augusta Georgia. The Tournament included
subjects spanning the sciences from chemistry, biology and physics to engineering, robotics and astronomy.
Introductory ceremonies at the James Brown Arena
featured refreshments from Ovations Food Services as
they calmed the packed arena with over 5,000 ice cream
bars. Many new science theories and friendships were
developed over ice cream bars that night.
Closing Ceremonies, also held at the James Brown
Arena, featured one of the Arena’s largest catering
events . Ovations served over 1,600 guests Char-Grilled
Chicken Breast, Vegetarian Lasagna, Smashed Baby
Red Potatoes, Fresh Green Beans, Garden Fresh Salad
and decadent brownies, éclairs and cookies. This was
the largest catering event at the James Brown Arena
in many years and was the talk of the many guests
who attended the function.
4
Playoff Madness
Movie Night
In order to provide families with entertainment in
these tough times, Ovations has partnered with the
Mesa Amphitheatre to create “Movie Night in the
Amphitheatre.” This July 27th, 2009 event was free to
the public and included fun activities, such as blow up
bouncies, a live petting zoo and an Ovations Family Package
Meal of hot dogs, popcorn, and soda. The feature film
was Madagascar 2: Escape to Africa. The first event was
attended by over four hundred people from the local Mesa
Community; all were appreciative to have a free alternative
for family entertainment. It is the continued dedication of
all Ovations staff that creates a positive relationship with
the community which makes it thrive! Movie Night at the
Amphitheatre has officially been extended throughout the
summer months at the Mesa Amphitheatre.
The Portland Trailblazers earned a spot in the NBA
playoffs this season for the first time since 2003.
During the playoffs, Ovations concessions per capita
increased by over 27%, and sales of premium services
increased by 43%. Sales in the Pyramid Taproom
Restaurant increased by 23%. The Rose Quarter’s all
inclusive club level served over 1,700 fans per game,
and the new Widmer Fan Haus bar on the main
concourse, sold over 3,100 beers.
2009 IAAM National Meeting Client Dinner
Ovations, Global-Spectrum, New Era Tickets and Comcast-Spectacor recently treated clients and guests to
a dinner during the IAAM National Convention in Boston in July. The event was held at the Boston College
Club, on the 36th floor of one of the high-rises in the Financial District of Boston. The room featured floor-toceiling windows on three sides, offering guests spectacular views of the city. Guests dined on a four course
Boston inspired dinner that featured wine pairings with each course. The menu included lobster and avocado
salad with chilled tomato soup pesto; cumin roasted scallops with summer succotash and carrot rosemary
sauce; confit duck leg with Swiss chard, polenta and summer truffle demi reduction; and roasted angus sirloin
of beef, gratin potato, oven dried tomatoes and crispy prosciutto and basil oil. A great time was had by all, and
plans are already underway for next years event in Houston!
5
Catering to the Highest Acclaim
P
3
-The Triple Bottom Line
Let’s Talk Waste
It’s an interesting word, waste. By definition it means “to consume, spend, or employ uselessly or without
adequate return; use to no avail or profit; squander.” Nobody likes to squander their resources without
adequate return, and our waste streams should be no different. What we throw out may not actually be trash
if we can find a beneficial use for it. This is one of the key concepts of sustainability; to turn the waste from
one process into the input resources of another.
DOING A WASTE AUDIT
The first step to reducing waste is to determine what is being discarded. A waste audit is the best way to do
this. To run a successful waste audit, ask your waste hauler about using their facility to sort the waste (you don’t
want to do this on-site if you don’t have to). Second, get the housekeeping staff on-board (they need to label the
origin of each bag, and collect everything at the end of the event). Lastly, you need to get staff involved who are
willing to sort and weigh everything collected.
Pre-label each trash liner to identify its location in the facility. After an event, collect all of the trash liners and
put them into one area (could be an empty compactor). The next task is sorting through the waste to determine
what percentage of content is in each bag from each area; what is the content weight from each bag from each
area overall, what was thrown away. Categories of content should be food waste, recyclables (broken into their
own categories as well), true waste, and oddities.
Once the waste types and location origins are determined, you can then plan how to adapt your waste collection
methods in each location. Pick three to five most prevalent waste streams from each area and focus on properly
collecting those.
Signage
Properly labeling your containers is quite important. Don’t assume that having a blue container means that
people will know it’s for recycling. Good signage makes containers more visible, points out that they are not
trash containers, and explains what should be going in each one. The best signs use words and pictures so guests
can see visually what goes where. Try to keep them upbeat or entertaining as well; if you can make recycling fun
for the guest, they are much more likely to do it properly. Your waste hauler can supply containers and signage
for your facility, which helps keep costs down.
Containers
Along with proper signage, color coordination is a great way to do get the point across. Recycling containers
should be blue, composting containers (if you have this option) should be green or brown, and waste containers
should be any other color but preferably black or grey. If your recycling is separated into categories like
comingling plastic and glass, you should use blue and yellow containers (yellow for glass). If you can compost,
which everyone should look into, you need to have a separate green or brown container for this, and they
generally require a special liner that is compostable.
Receptacles with controlled openings are superb. For example, many recycling receptacles have flaps on
the opening that require pushing the items in. This can go a long way in deterring contamination, because
it takes effort to put items in the container as opposed to having just a wide opening. Specifically shaped
openings have the same effect. Slits for paper, and circles for bottles and cans can help keep the wrong
things from entering your recycling. Having effective containers is as important as having descriptive
signage.
6
Container Placement
A common mistake that many facilities make is to put trash
receptacles and recycling receptacles in different areas. The thought
here is that people will bring their waste to the proper area for
disposal. The reality is that every container becomes a trash. There
is trash in the recycling, and recyclables in the trash. It’s best to
create waste stations with trash and recycling containers right
next to each other (properly labeled of course). You generally have
about 3 to 5 seconds of people’s time to persuade them to dispose of
things properly when they’re looking for a waste container. If they
don’t find what they’re looking for in that time, it’s going in the
closest opening. If guests have options when they get to a waste station, they’re much more likely to do the right thing and
separate properly. Most people want to do the right thing; they just don’t want to take too long to do it.
Composting
Composting is becoming a more prevalent option in many locations. Once you do a waste audit you’re likely to find that the
majority of your waste by weight is actually food. If you can separate food waste and redirect, it can help keep the facilities
waste bills down, and divert this content away from landfills. On-site biodigestors are a nice option, and the end product
can often be used as fertilizer for the grounds, or sold to farmers and gardeners. If the facility can’t afford that expense,
there are a growing number of commercial composting facilities that will come and pick up this product and compost it at
their own location. Either way, it’s a great opportunity for us to avoid sending tons of useful material to landfills where it
becomes trash.
Used Cooking Oil
Fryer oil can be filtered and turned into biodiesel. Like composting, this is another industry that is rapidly growing around
the country. Identifying a company that is interested in picking up this product and refining it can help you switch from
paying to have it removed, to earning some money back for it. A good way to find a company to work with is to research
gas stations that are selling biodiesel in your area. They may either be doing pickups themselves, or know of a company
that does it.
In setting up a contract with one of these companies you should request three things: they should provide a container for
storage with signage to inform employees what that container is for, they should offer a periodic pick up schedule that
works well for the volume you produce at your facility, and they should pay you a reasonable price for this resource (after
all, they’re going to turn around and sell it also). The price companies are willing to pay may vary regionally, but it’s best if
you can work out a flat rate that doesn’t fluctuate with the price of gas.
Waste Not, Want Not
I’ve already done some preliminary research on
composting and biodiesel facilities near our locations,
so please check this map and contact the companies
listed near your venue to begin the conversation about
adding these services (http://maps.google.com/maps/
ms?hl=en&ie=UTF8&msa=0&msid=11748677416072
0658908.00046c3574bc2518b1322&z=3). An intrinsic
part of operating in Public Assembly facilities is that we
generate a large volume of waste, but with some planning
and cooperation we can avoid generating useless trash.
7
James Jedibudiah
503-797-9069 � James.jedibudiah@rosequarter.com
Catering to the Highest Acclaim
The Cutting Edge - Courtesy of Ovations Regional Chefs
Ovations’ Regional Chefs have been hard at work during the past few months on several
projects aimed at further improvement of Ovations’ world-class culinary program:
Fresh Meat Program: On August 10th, Ovations’ Regional
Chefs were in the kitchen at HyVee Hall in Des Moines
Iowa working with US Foods to standardize Ovations Fresh
Meat Program. We are working with the US Foods Corporate
Executive Chef and his culinary team to develop a fresh meat
program that will be fitting for all areas of our operations.
HACCP Program: Ovations’ Regional Chefs have developed HACCP
templates for all areas of Ovations’ operations to include Suite Pantries,
Suite Kitchens, Restaurants, Main Kitchens, Cooking Concession
Stands, Non-Cooking Concession Stands, Pizza Stands and Portable
Concessions. This program will be unveiled shortly as it’s in the final
stages of completion.
Ovations’ Brands: Ovations’ Chefs have been working on further definition of
and setting standards for several of Ovations’ proprietary concepts including:
Chef Express, Hot Dog Nation, Black Angus Grill, Tamales and Tuscan Olive.
The team is responsible for defining menus, design, setup, presentation and
execution of the concepts that will be used throughout the U.S. and Canada. Not
only are the concepts being examined from a concession view point, they are being
evaluated for possible expansion into convention center programming to be used as
breaks or themed receptions.
Ovations Regional Chefs
Kim Sutherland – Executive Chef, John Labatt Centre
ksutherland@johnlabattcentre.com, 519.667.5727
Michael Pulscak – Executive Chef, Rose Quarter
michael.pulscak@rosequarter.com, 503.797.9897
Jack Wenz – Executive Chef, Iowa Events Center
jwenz@iowaeventscenter.com, 515.418.2600
Geno Svec – Regional Vice President, leads the Culinary Initiative Program
genosvec@ovationsfoodservices.com, 859.640.7098
8
Winner of RecycleWorks Award
The Rose Quarter Complex is honored to be a recent recipient of the city of
Portland’s RecycleWorks Award. Portland has gone above and beyond to
ensure the city is “going green” with the creation of The Bureau of Planning
and Sustainability, which has been making great strides towards reducing
waste in commercial facilities. To aid in its efforts they have created an award
program to recognize those businesses that have made commendable steps in
reducing their waste, and properly managing the waste they still have. With
much dedication and persistence this prestigious award was officially presented to
the Rose Garden on August, 17th 2009 during a formal awards reception. Receiving
this award has been a goal of James Jedibudiah, Ovations Sustainability Coordinator at
the Rose Quarter, since he first came on board. James and his Sustainability Team have joined 16
other food and beverage businesses in the city of Portland that have received the prestigious RecycleWorks Award, none
of which operate at the same magnitude as the Rose Garden.
Winning the award is difficult and requires participation from management, employees as well as
guests. Some of the requirements of the program include:
• Identifying the company’s largest source of waste and coordinating a campaign to encourage employees to help reduce it
• Engaging in activities to reduce waste in general
• Adopting a written purchasing policy for recycled-content and sustainable products
Thanks to James and his Sustainability Team, the Rose Garden is now a sustainable business, and will continue their hard
work to pursue Portland’s Climate Champion Award and BEST Business Award for Sustainable Food Systems.
Congratulations Sustainability Team!
“The Rose Quarter is
dedicated to being a leader
of sustainability in the
community and the sports and
entertainment industry.”
-The Rose Quarter’s Sustainable Mission
The Rose Quarter’s Sustainability Team (from left to right)
Tony Hendryx, James Jedibudiah, Larry Miller, Ian Jaquiss, Pete Chism, and Chris Oxley
9
Catering to the Highest Acclaim
Juzzing-Up Sunday Brunch
Host Awards Gala
Recently, an evening of awards and culinary delight
was held in Atlantic City at the Historic Boardwalk
Hall. The 12th Annual Host Awards Gala was held on
May 13th, sponsored by the Atlantic City Convention
Center & Visitors Authority and Greater Atlantic
City Concierge Association. Recognizing outstanding
excellence in the Hospitality Industry, the prestigious
Host Award is presented to deserving individuals
who have, in the past year, surpassed expectations in
customer service, work ethic, community involvement
and enthusiasm. This year 27 distinguished hospitality
employees from Casinos, Hotels and Restaurants received
this admirable tribute.
This high profile event, covered by statewide media,
cable television, and supported by print ad collateral,
was well attended by Executive Board Members of the
ACCVA, the Mayor of Atlantic City, State and Municipal
representatives, as well as numerous hospitality employees.
Ovations Food Services was honored to serve 600 guests
sparkling cocktails and exceptional Hors d’ oeuvres. The
delectable three course dinner featured grilled tenderloin
of beef and pan seared Chesapeake Bay crab cakes.
“Excellent” is what the guest at the Lone
Butte Casino in Chandler, AZ are saying
about the Ovations Culinary Staff. Sunday
mornings are usually pretty slow, but after
the addition of a Sunday Jazz Brunch, sales
are at an all time high. The staff has served
more than 300 people in five hours! The
Sunday Jazz Brunch includes everything
from omelets and a carving station to a
remarkable dessert display. The atmosphere
is also enhanced with an ice sculpture of
a saxophone, which celebrates the jazz
stylings of the featured jazz combo.
Turn Back the Clock
On June 23rd the Norfolk Tides hosted their 17th
annual “Turn Back the Clock Night,” where hot dogs,
soda and popcorn cups were sold for 25 cents each.
Traditionally the promotion is held during the week to
increase ticket sales for a visiting team that normally
produces low ticket sales. This year, the Tides “Turned
Back the Clock” and competed against the Pawtucket
Red Sox, the AAA affiliate of the Boston Red Sox. The
night was a sellout, with 12,200 fans!
22,000 hot dogs, over 11,000 soda and over 5,000
popcorn cups were sold. In fact, if you set the dog endto-end, that’s nearly 2 miles of dog, enough to circle
the bases 28 times!
Tide fan enjoying “Turn Back the Clock Night”.
Per caps were increased nearly 10% over last year for the same event. The successful night can be attributed
to a dedicated and well prepared staff. Lines moved smoothly and there were no complaints.
Special thanks goes out to Phil Hossler who flew in to help with this event and to the full time staff
who stepped up and made it happen (Mike Dick, Allen Cranfill, Cheina Cressel, Ron Lang, and Steve
Gillette).
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Colorado Annual Conference
On June 10-12, 2009, the Colorado Society of Association
Executives hosted its annual leadership and educational
conference in Loveland, Colorado. The Ranch and new
Embassy Suites Hotel & Spa teamed up to co-host this event,
beating out many more prominent mountain resort towns in beautiful Colorado Springs. This was a great opportunity to
showcase the two facilities to over 125 association executives and staff who plan annual meetings and conferences for their
associations.
The conference’s theme, “Strengthen Your Blueprint for Success” seemed particularly apropos in this year of “doing more
with less”. The Ranch, and Ovations’ team, more than lived up to expectations. Rooms were decorated with special
GOBO lighting and stage effects. Table décor included real blueprints and attendees were presented with unique graph
paper portfolios; everything tied together for a cohesive presentation.
Morning sessions and breakfasts were hosted at the Embassy Suites and then a short walk across the parking lot brought
attendees to The Ranch for breakout seminars and lunch. It was important to event organizers that the walk from the hotel
to The Ranch campus become a part of the experience and the Ovations team rose to the occasion creating a “walkside”
fruit stand to tempt participants with a fresh and healthy morning snack. Guests were delighted by this clever means of
introducing mid-morning snacks and adding such fun to the stroll to the educational sessions.
CSAE Executive Director, Joan Tezak, commented, “The facility more than met our expectations and we were delighted
with the extra effort made by staff to incorporate our theme into the décor & meal functions. We particularly enjoyed the
Fruit Stand and the old-fashioned build-your-own penny candy afternoon snack break. It was very reminiscent of historic
candy stores that many of us still remember!”
Arizona Tattoo Expo
The Arizona Tattoo Expo continued its four year relationship with the Mesa
Convention Center at this year’s annual expo. Throughout the course of
three days, thousands of guests attended the expo, received tattoos and
piercings, and enjoyed the bar services of Ovations Food Services. The
night before the expo opened, Ovations had the privilege of hosting
a private dinner for the vendors and the promoters of the show.
Over eighty guests dined on Prime Rib Sliders, carved on site, a chef
attended Pasta Station, Chips and Tri-Salsa Station, Build Your
Own Baked Potato Bar, and decadent desserts. The centerpiece of
the buffet was a large ice sculpture of the Tattoo Expo’s logo, made
into an ice luge for guests to enjoy Ovations signature cocktails.
The dinner was met with rave reviews from the client and guests
alike, and was a wonderful way to kick off an exciting weekend!
11
The “Chessie”!
Chef Bob Phillips from Arthur W. Perdue Stadium put a new spin on an old classic. In his new take on
an old favorite: the foot-long hot dog, Chef Bob pairs the foot long with the Eastern Shore’s “Old Bay” crab
seasoning.
He’s named the delicious treat after the Loch Ness Monster of the Chesapeake Bay, Chessie. This specialty foot
long hot dog has quickly become a fan favorite and is served at the stadiums specialty concession stand.
How to make your own “Chessie”
INGREDIENTS:
¼ onion sliced
melted butter
Old Bay seasoning
¼ # foot long hotdog
Foot long bun
Monterey pepper jack cheese, shredded
PREPARATION:
Marinate the onions in Old Bay seasoning and butter, then Sauté
On a toasted bun place a generous helping of Old Bay Onions
Place a grilled hot dog on top
Add some shredded Monterey Jack cheese
Top with a sprinkle of Old Bay crab seasoning.
The Iowa Events Center Sales Team and Executive Chef
Jack Wenz started what they hope to be a new tradition.
The Center recently hosted a Chef’s Table event for some
of their top food and beverage clients to thank them for
their business and demonstrate the Center’s culinary
capabilities.
A Big “Thank You”
owner of One Source Event Productions, who partnered
on this event with Iowa Events Center. Ovations servers
passed champagne and served hors d’oeuvres including
fine cheeses from around the globe, fire roasted octopus
over a polenta cracker, green tea braised lamb medallions,
wild mushroom encroute, and strawberry shooters.
In fact, one client commented, “The detail and thought
that went into the evening by Ovations was clearly
evident! We are happy to be considered a ‘Friend of the
Family’.”
Upon arrival, guests were escorted into a portion of the
kitchen that had been transformed into a picturesque
European garden complete with hedges, soft draping,
iridescent green/blue linens, up lighting, and beautiful
floral center pieces all designed by Stuart Alexander,
12
Guests were then treated to a five course meal
complemented by choice wine pairings. One of the
highlights of the evening was the intermezzo course,
featuring key lime pie sorbet served in individual ice
sculptures which were each lit with a small LED light.
One guest commented that they were so impressed with
the evening that they are using the theme of the evening
for their 2010 gala.
The Critics Corner
Kirsten Ott Palladino, Life & Food Editor of
The Sunday Paper
Excerpt of her review of The Verizon
Wireless Amphitheatre in Alpharetta, GA
“The partnership between Verizon and Woodruff Arts
Center has produced an excellent combination of fine
art and fine dining. In addition to the upscale concession
stands available for counter orders of sandwiches, pizza
and fun snacks, Executive Chef Phil Alaimo prepares
picnic baskets on the day of the show. Each gourmet
basket serves two guests and ranges in price from $60 to
$100. Choose from mains like port- and balsamic-glazed
boneless breast of chicken and chilled petit filet of beef on
toasted brioche. Mouth-watering sides include doublecream French brie, a baguette and fresh fruit, and orcchetti
tossed in olive oil, basil, roasted garlic and Kalamata olives.
The venue also offers specially themed picnic totes with
smaller amounts of food for $30—themed to match the
music of the symphony.”
Ross A. Christensen, known as the “Foodie
Freak”, author of the Sunday food column in
the Lake County News
Review of the Manzanita Restaurant at Twin Pine Casino
in Middletown Rancheria, CA
Ross A. Christensen, also known as “Foodie Freak” for those
of you who read his Sunday food column in Lake County
News, had great things to say about Manzanita Restaurant
at Twin Pine Casino, which is managed by Ovations. Jeremy
Peckham is the restaurant’s executive chef.
Along with his Sunday column, Christensen is the author
of “Sushi A to Z: The Ultimate Guide,” as well as an awardwinning gardener and gourmet cook.
After hearing rave reviews about Manzanita Restaurant at
Twin Pine Casino, Ross Christensen had to see for himself. Sure
enough, the restaurant dazzled this food critic. Christensen
described the casino’s warm environment as reminding him of
Edgar Allen Poe’s story, “The Cask of Amontillado.”
While looking around he noticed “giant wooden
beams, remarkable rock work and more brick than
the Italian catacombs.” He was impressed by the
menu, saying that it “had a little bit of everything on
it, a nice well-rounded selection.” He also noted that “prices are more
reasonable than you would expect for a meal of this caliber.” After being
awed by the scenery, Christensen ordered both the soft shelled crab
tempura on Asian slaw as an appetizer and seared ahi tuna as an entrée.
Christensen called the food “a work of art” and, at first, was reluctant
to dig into his meal. “The exterior of the tuna was lightly seared and the
interior was still rare, just the way it should be.”
Get in touch with Kirsten at kpalladino@sundaypaper.com
or follow her dining updates on Twitter @kottpalladino.”
Carly Felton, writer for Metromix
Excerpt from his review of
the Verizon Wireless Amphitheater
“The time when dinner at a concert meant
a hot dog and a Coke is no longer—at the
Verizon Wireless Amphitheatre at Encore
Park, at least. The venue recently revealed
its Everything’s Fresh campaign, boasting
gourmet food made by onsite Chef Phil
Alaimo. Rather than filling up on French fries
and nachos, event attendees can purchase
chicken skewers, wraps and salads.
In fact, he enjoyed the food so much that he returned with his wife a
couple of weeks later.
To read more from Foodie Freak visit
www.lakeconews.com or Twitter him.
During summertime shows, picnic baskets
including delicacies like petit filet of beef
on toasted brioche, and port and balsamic
glazed chicken will also be available. And
for Atlanta Symphony Orchestra concerts,
themed baskets offer something extra for a
special night out.”
13
Comcast Spectacor Family of Companies
Global Goes to Bat for the Memphis Redbirds
Global Spectrum has been hired by the Memphis Redbirds Baseball
Foundation to manage the Memphis Redbirds of the Pacific Coast
League (AAA) and operate the Team’s home field, AutoZone Park, in
Memphis, according to Foundation Treasurer John Pontius. Ovations
Food Services currently operates the stadium’s food services.
Memphis Redbir
“Global Spectrum is an incredibly talented company with numerous
resources to help us maximize enjoyment for our customers on game
days, generate new revenue, enhance sponsorship activation and create
new marketing initiatives for the Redbirds,” said Pontius.
“We are extremely honored
to have been selected by the
Option: Flesh may
reproduce in 40% tan
Memphis
Redbird’s
Baseball
and gray may reproduce in 20% black
Foundation
to
oversee
the
PRIMARY CLUB LOGO
Redbirds and AutoZone Park,”
said Global Spectrum Chief
Operating Officer John Page.
“We’re looking forward to our
new association in Memphis
and working closely with the
current staff and the surrounding
community to identify new
opportunities that exist in the
OFFICIALthat
HOMEwill
JERSEY
LETTERING
region
help
us initiate
improvements at the
Park and
Home Cap Logo detail:
White M with red outline,
for the team.”
light navy first drop shadow,
midnight navy second drop shadow.
AutoZone Park, Memphis - Home of the Memphis Redbirds
Note: Light navy is used in Home Cap
Global Spectrum named
Ben
Weiss as the new General Manager of the Redbirds. He has been with Global Spectrum since 2000 and most
recently served the company as General Manager of the Mullins Center at the University of Massachusetts in
Amherst, MA. Weiss, who was named a Top 30 Under 30 by Billboard Magazine in 2007, will now oversee
the day-to-day operations of the Redbirds for Global Spectrum. He will
utilize the numerous resources and
LOGO: 2-5/16" high
synergies of Global Spectrum which includes finance, marketing, sponsorships, promotions and advertising
and sales. Prior to his position at Mullins Center, Weiss was also Assistant General Manager of the Global
Spectrum-managed Sovereign Bank Arena in Trenton, NJ; and Sports Manager and Group Sales Executive
for the Wachovia Center.
“We will bring Comcast-Spectacor’s resources to Memphis to help the Redbirds grow their business,”
said Comcast-Spectacor President Peter Luukko. “Utilizing many of the synergistic opportunities that
HOME CAP sports teams, we are
exist within our company and the experiences of owning and operating professional
confident that we can provide incredible new opportunities to the team, to their fans and toTheresidents
trademark noticesof
(“TM” or “®”) on t
notice for each product upon submission of
the Memphis community.”
14
Trenton Naming Rights
Front Row Marketing has been hired by the Trenton Thunder to sell the
naming rights for their 15-year-old ballpark, the Mercer County Waterfront
Park.
“Trenton Thunder is a great property to represent and Front Row is proud
to assist the team with offering Waterfront Park’s naming rights for the first
time ever,” said Bryan Furey, Senior Regional Vice President, who will be
overseeing the account. “It’s a tremendous opportunity for the right company
to associate itself with the New York Yankees, a family audience, and the densely populated New Jersey market.”
The Thunder is based out of the Mercer County Waterfront Park, located in the Capital of New Jersey. The park opened on
May 9, 1994 and has a seating capacity of 8,500 fans. It sits on 13 acres and is located by the Delaware River, which issues a
scenic view for some fans lucky enough to just miss the triple level advertising wall. It hosts sporting events, theatre, and
concerts.
Welcoming their six-millionth fan in their 2008 season, the Thunder has brought in over 400,000 attendees each year.
From New York to Pennsylvania, the Thunder pulls fans from the tri-state area- not to mention two of the country’s top
media markets, creating advertisement opportunities for prospective sponsors.
The Thunder is the AA minor league affiliate of the Major League Baseball’s New York Yankees, who are the most popular
franchise in professional sports. Yankee superstars Derek Jeter, Roger Clemens, Bernie Williams, Joba Chamberlain and
Hideki Matsui have all played for the Thunder on their road to success. Rehabilitating Yankees play with the Thunder as
well, instilling a strong association with the Yankees. As part of the New York Yankees Organization, Trenton Thunder
plays a crucial role in the Yankees success; they are talented prospects for the Yankees and the future of the Major League
franchise on the field.
Front Row is a leader in the naming rights industry with experience
at other venues reaching from the Campbell’s Field in Camden,
New Jersey, to the Giant Center in Hershey, Pennsylvania, and up
to the Essar Centre in Sault Ste. Marie, Ontario, and the John Labatt Centre in London, Ontario.
2 NHL Teams add FanOne to their Marketing Strategies
Both the Washington Capitals and Ottawa Senators, of the National Hockey League, have added FanOne, the latest
technological marketing advancement and independent division of New Era Tickets, to their marketing strategies for the
upcoming 2009-10 season. In addition to being the capital cities of their countries, they are also revolutionary in registering
with FanOne to improve their marketing outreach. New Era Tickets is a subsidiary of Philadelphia Flyers parent company,
Comcast-Spectacor and a sister company to Ovations Food Services.
“Through implementing FanOne marketing technology and services, these two NHL teams
expect to increase personalized interaction with current and prospective ticket buyers in an
effort to grow their existing databases, retain customers and drive more sales,” said New Era
Tickets President Fred Maglione.
FanOne works with clients to better communicate with fans, automate programs based on consumer response, and
measure results to show a Return on Marketing Investment (ROMI). FanOne is also a ticketing system agnostic, so
both teams will have a nightly direct feed from their ticketing systems into the marketing database to keep content upto-date (the Capitals use Ticketmaster and the Senators use Paciolan for their ticketing). By partnering with FanOne,
continued on page 16
15
Comcast Spectacor Family of Companies
continued from page 15
the Capitals and Senators will have the tools
and strategic support to effectively manage their
respective fan databases and leverage one-toone marketing to send more relevant, timely, and
personalized information to their fans. This type of
highly targeted, data-driven marketing is proven to
increase sales conversion rates.
Adding FanOne
and services to help drive their online season ticket
renewals, improve the level of customer service, send
automated emails including breaking news, set up
activity-based segmentation of their fan groups, and
better report on marketing campaign results.
“Initially we were looking to partner with a company
that specialized specifically in email marketing. But,
after conversations with FanOne and reviewing their
demo, we saw the larger possibilities that a multichannel demand generation platform could provide,”
commented Isabelle Perreault-Lachapelle, Marketing
Director for the Senators. “We are very excited about
this new partnership and expect great short-term and
“FanOne will upgrade, automate, and streamline the long-term results.”
Capitals marketing capabilities,” commented Tim
McDermott, CMO for the Capitals. “The solution will “These two NHL franchises are intelligently investing
help optimize our marketing efforts by automating their resources in digital marketing. It’s only a matter
processes, driving efficiencies, and creating an iterative of time before more professional sports teams will be
learning process with A/B testing. All of this leads to a demanding the targeted execution and accountable
better experience for our customers and an increase in results that digital fan marketing provides,”
sales and retention.”
commented Maglione. “The team here can’t wait to
get started working with the Capitals and Senators.
The Senators are planning on using FanOne technology Be on the lookout for some great success stories.”
The Capitals have begun implementing FanOne
initiatives to automate a daily birthday program,
develop robust lead generation and nurture campaigns,
and increase personalization and data capture
capabilities for communications sent to season ticket
holders.
Front Row Marketing Services Sell Sponsorship
The newly formed Abbotsford Heat and the recently moved Adirondack Phantoms, both of the American Hockey
League, have hired Front Row Marketing Services to sell their sponsorship inventory.
“Front Row has an established presence at the arenas in both Glens Falls and
Abbotsford. Now, with the addition of AHL teams to our asset portfolio in
both places, this will allow us to create expanded relationships and increased
revenue from the corporate community,” says Adrian Staiti, Front Row’s
Senior Vice President of Business Operations. “By combining arena and team
sales efforts we’ll deliver a better solution to companies looking to spend
sports marketing dollars. It makes for a much improved and cohesive product offering.” The addition of these
teams bolsters Front Row’s presence in the AHL as it currently works with the Portland Pirates and has past
experience with the Hershey Bears.
The Abbotsford Heat is the new AHL affiliate of the Calgary Flames. Based
out of the Abbotsford Entertainment and Sports Centre located in British
Columbia, this 2009-10 season will be the Heat’s first of many. The venue seats
7,018 hockey fans and hosts concerts and shows throughout the year as well.
Once the Philadelphia Flyers AHL affiliate, the Phantoms are now the Adirondack
Phantoms. The AHL team is now established in the Glenn Falls Civic Center in New
York and will begin their season along with the Abbotsford Heat. The arena seats
4,806 guests for sporting events, concerts, family entertainment and even theatre and trade shows.
16
Grammy Award Winner Headlines in Mesa
Fresh off their Grammy Award for “Best Rock Performance By A Duo Or Group With Vocals,” the Kings of Leon headlined
a sold out show at the Mesa Amphitheatre in Mesa, Arizona. The Amphitheatre’s 5, 000 seats were sold out weeks in
advance, and even the warm May weather couldn’t keep these thousands of fans away from the venue! This internationally
famed musical group brought hungry fans and kept the Beer Garden packed throughout the evening! The night was a great
start to the Amphitheatre’s concert season, and was an incredible success for Ovations and the City of Mesa.
The CMA Music Festival
On June 11-14, country
music fans had the
opportunity to see some
of their favorite stars
at the 37th Annual
CMA Music festival in
downtown Nashville.
The flawless vocal styles
of Carrie Underwood,
the country-pop vibe
of Taylor Swift and other
country favorites such as Dolly
Parton and Reba McEntire, were enjoyed by the 52,000 autograph
hungry fans who dined at the Nashville Convention Center. During
the four day event Ovations operated concession outlets for the lively
fans and catered to the 400 professional staff and celebrity artists.
Cathy Englund is the new Assistant Manager of the Verona Chophouse at the Lone
Butte Casino. She originally joined the Ovations’ team as the General Manager
at Dobson Ranch. Prior to joining Ovations, she managed the food and beverage
operations at a private country club in Larkspur, Colorado. After orchestrating the
smooth transition for the City of Mesa’s new management team at Dobson, her next
move was to the Mesa Convention Center. During her transition she assisted in special
events such as the largely attended 4th of July fireworks display at Goodyear
stadium. Her next adventure with Ovations will be as an Assistant Manager at the
Lone Butte Casino. Cathy looks forward to a long and diverse career with Ovations.
Christine Fortino is the newest member of the Ovations home office team as a new
Staff Accountant. Christine came to Ovations after serving over seven years at LYNX
Services in Ft. Myers, FL in a variety of accounting positions. We are happy to have
her on our team!
New Faces at Ovations
Lindsay Decker is the new Catering and Concessions Manager at the Pontchartrain
Center in New Orleans. Lindsay has a great deal of experience in the hospitality
industry including working for Harrah’s Casino in Special Events, as well as food service
experience as General Manager for McAlister’s Deli. Lindsay holds a Bachelor of
Science degree in Hospitality Management from the University of Louisiana-Lafayette
and is currently pursuing her Master’s Degree in HRT from University of New Orleans.
Lindsay is already making a difference in the Center’s operations and we are excited
about having her lead their Ovations-Messina team!
Megan Kemp is one of the newest members of the Ovations’ home office team.
She has joined our Accounting Department as a Staff Accountant. She earned her
BA in Accounting and also has a Master’s Degree in Accounting from the University of
Northern. She is a licensed CPA as well as a CIA (Certified Internal Auditor).
continued on page 18
17
Catering to the Highest Acclaim
continued from page 17
James Michael Kirk is Ovations’ new General Manager at
the Atlantic City Convention Center and Boardwalk Hall. Jamie
is a graduate of Johnson & Wales and Rutgers University. He has
over 25 years of experience in the hospitality industry both front
and back of the house operations. Previously, Jamie served as the
Director of Suites & Catering at Madison Square Garden, Regional
Director of Culinary Services for Sage Dining Services, and GM at
the New Jersey Convention & Exposition Center. Jamie is proud to
join the Ovations team and anticipates a rewarding year to come.
Colleen Caldwell is Ovations new Human Resource Specialist
in the Home Office. Colleen is an enthusiastic HR practitioner who
brings a broad range of experience to our Home Office team. Prior to
coming to work for Ovations, she worked for Manpower Staffing where
she managed permanent, temporary and contract recruitment and
employee assessments. Prior to that, Colleen served as a Corporate HR
Representative for Sykes International as part of the employee relations
team supporting 30,000 global employees; she also held the position
of PeopleSoft Functional Analyst for Hudson Global Resources in Tampa
for 4 years. This year, Colleen received her B.A. in Human Resources
Management from St. Leo University, as well as her Professional in Human
Resources Management (PHR) certification. She managed to maintain an
honors-level 3.8 GPA while excelling at her full-time HR position, and
managing family activities. We are excited to have Colleen as a part of
our home office team.
Carin Sanderson is the new Payroll and Benefits Administrator at the
home office. She has over 10 years of experience in Human Resources and
Payroll. Prior to joining the Ovations team, she worked at the Doubletree
Hotel in Tampa. Carin is thrilled to be part of a growing company and
looks forward to working with everyone.
Janelle Brewer is the new Sales Assistant at the Nashville Convention
Center. Janelle completed her degree from Ohio University and began
working for the Nashville Sounds. During her 6 years with the Sounds
Janelle started working as a food and beverage assistant. At this time
she has left the Sounds to join the Nashville Convention Center team
(Ovations) as the Corporate Suites Manger. Janelle brings her experience
to Ovations to complete an already accomplished sales team.
DJ Kooner is the new Food and Beverage Director at the Lone Butte
Casino. He brings to Ovations vast experiences from quick service chain
restaurants to upscale resort and golf course hospitality management.
DJ has been an owner operator, as well as a corporate manager. DJ is
motivated by being able to make a positive difference, and has been
able to use his skills as an entrepreneur to increase sales while at the
same time streamlining costs and processes.
Nikki Clow is the new Restaurant Manager at the upscale Verona
Chophouse Restaurant at the Lone Butte Casino. Prior to joining Ovations
Nikki spent six plus years helping launch the upscale Kona Grill
restaurant chain. Nikki most recently was the General Manager of the
Kona Grill in Chandler, AZ with annual sales exceeding $6M. Nikki was
also responsible for system-wide training of all new GM’s and senior
managers.
Tiffani Drain is the new Food Court Manager at the Lone Butte
Casino. Tiffani has a solid background in high volume quick service
restaurants throughout the country. Prior to joining our Lone Butte
team Tiffani was a multi-unit supervisor at Phoenix’s Sky Harbor
Airport. Her responsibilities at Sky Harbor included managing food
service outlets in Terminal 4.
Coleen Fisher is the newest addition to Ovations’ home office
team. Her most recent professional experience was at the
International Society for Pharmaceutical Engineering (ISPE)
in Tampa as an Accounting Coordinator. While at ISPE, she
participated in several initiatives that helped to streamline
processing and recognize cost savings for the company. We
are excited to have Coleen as part of our team!
18
New Faces
Carmen Whitehead is the new HR Generalist at the Gila River Casino. Carmen
has extensive HR and training experience. Prior to joining Ovations, Carmen held
positions such as regional training manger for Denny’s restaurants, a regional HR
Manager for Einstein Brother’s Bagels, and the HR Manager for the San Marcos
Resort in Chandler, AZ.
Michael Ewing is the Director of Operations at the Wild Horse Pass Hotel &
Casino. Mike joins Ovations after working with a venture capital group launching
a multi-purpose entertainment venue. Prior to that, Mike spent 4 years with Dave
& Buster’s as an opening GM and troubleshooter including operating the number
one location in the chain at nearly $20M in sales. Mike’s fine dining management
experience also includes Boulder Creek Steakhouse and Charthouse Restaurants,
as well as casual themed full service restaurants.
Brenda Knott is the new Onsite Controller at the Wild Horse Pass Hotel &
Casino. Brenda joins Ovations after working as CFO for a Phoenix based Real
Estate and Construction firm. Brenda is a CPA with a Master’s in Accounting. Prior
to moving to Phoenix Brenda was a controller for the Bellagio Casino and Resort
in Las Vegas, NV.
Jim Rich is the new Head Coach at Shula’s American Steakhouse at the Wild
Horse Pass Hotel & Casino. Jim Joined Ovations after a stellar career with the
Bill Johnson Restaurant Group in greater Phoenix. In a career spanning over 20
years Jim progressed from General Manager at their busiest locations to Director
of Corporate Education, and rising to Director of Operations for the last several
years. Under Jim’s leadership, Bill Johnson’s launched new concept restaurants
and greatly expanded their catering sales. Along the way Jim was instrumental in
developing their POS system and launching Foodtrak system wide.
Debbie Burke is the new Training Manager at the Wild Horse Pass Hotel &
Casino. Debbie is a veteran of more than twenty years as a training professional
with significant restaurant opening experience. Debbie joins Ovations from JB’s
Family Restaurants where she was the Director of Training/Recruitment & Safety
covering locations in six states. Additional operations and training experience
were also gleaned from Debbie’s tenure with Aramark and The Grace Restaurant
Company in their family and dinner house chains, Coco’s and Rueben’s.
Michael O’Rourke is the new Food & Beverage Director at the Choctaw Hotel
& Casino. Mike joins Ovations after nearly two decades at Pizza Hut. Mike
held positions such as General Manager, Regional Training Manager, and Area
Manager during his tenure. Prior to Pizza Hut Mike has extensive contract F&B
experience with Marriott Corporation and is a graduate of Oklahoma State
University’s Hotel/Restaurant program.
Carlos Segura is the new Executive Chef at the Choctaw Hotel & Casino.
Carlos joins Ovations from the Dallas – Fort Worth area where he has spent the
past 20 years in various culinary capacities. Carlos studied Culinary Arts in St.
Petersburg, FL. His background and experience include sports catering, Hotel
and Conference Center hospitality, independent restaurants, and most recently,
at The Covey Restaurant in Ft. Worth, TX
Ralph V Martinez is the new Facilities Manager at the Mountain Winery. Prior
to joining Ovations, Ralph was the Service Manager for two well know national
property management companies, Forest City and E&S Ring. During this time, his
major accomplishment was overseeing the construction of a 1,000 room hotel on
the island of Maui. Ralph is passionate about his new adventure with Ovations.
Daniel Knox is Ovations new Executive Director of Food and Beverage for the
Wild Horse Pass Hotel and Casino. He is a 30 year veteran of the hospitality
industry and has held progressively responsible positions at some of the finest
resorts and gaming operations in the nation. Daniel has extensive project and
start up experience including opening the Hyatt Regency Waikoloa (the most
expensive resort property in the world at that time). Prior to joining Ovations
Daniel spent eight years with Mountaineer Casino Race Track and Resort in West
Virginia as their Executive Director of Resort Operations.
Recipes Worthy of a Standing Ovation
Braised
Coca Cola Pork with Southwestern Jicama Slaw
Courtesy of Chef Ben Hayes, Ovations’ Sous Chef at the Iowa Events Center
Serves 12
Pork Butt:
Pork Butt
Brown Sugar
Cajun Spice
Coca Cola
Water
Apples, chopped Celery, chopped Southwestern Jicama Slaw:
Green Cabbage, shredded
6lbs
Jicama, peeled and finely shredded
1cup
Carrot, shredded
½ cup
Chipotle Mayonnaise 24oz
Crushed Pineapple, 8oz
Celery Seed 3 each
Vinegar
4 stalks
Coca Cola BBQ Sauce:
Coca Cola
Brown Sugar
Horseradish, prepared Ketchup Vinegar Chili Powder
24oz
½ cup
1TBSP
3 cups
¼ cup
2 TBSP
2 head
1 each
2cups
2 cup
12oz can
2 tsp
¼ cup
Hamburger Buns, soft 12pk
Instructions:
Preheat oven to 300F.
Place coca cola in sauce pan with brown sugar; bring to boil and reduce to syrupy consistency. In a deep bowl, combine next four sauce ingredients
with coca cola syrup mixture. Set aside.
Mix together brown sugar and Cajun spice. Rub pork butt generously with spice mix. Mix diced apples and celery together and place in bottom of
9”*13”casserole pan. Place pork on top of celery and apples and add coca cola and water. Wrap pan with aluminum foil and place in middle rack
of oven and bake slowly for 2 ½ to 3 hours, or until tender. Allow pork to cool slightly; using two forks, shred pork from bone and place in the bowl
of Coca Cola BBQ Sauce. Keep hot.
For slaw, add all ingredients to deep bowl and mix until evenly incorporated. Add salt and pepper to taste.
To finish, toast bun in oven and place generous amount of sauced pork mixture in bun. Add slaw on top of pork or place on side if preferred. Enjoy
with cold beverage.
The
“Heat” Burger with Lime Mojo
Courtesy of Chef Craig MacLeod, Ovations’ Executive Chef
at the Abbottsford Entertainment and Sports Centre
Lime Mojo
Makes approximately 1 1/2 cups
1/2 cup olive oil
1 cup freshly squeezed lime juice
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1/4 cup chopped fresh oregano leaves
1 teaspoon salt
Roasted tomatoes and onions
Jalapeno Jack cheese
With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and
salt in a mixing bowl. Keep refrigerated for up to 2 days.
Cook over medium high heat until just before desired doneness. Spread 1
tsp Mojo on each side of burger patty and finish cooking
Place cooked burger on toasted sourdough bun, top with roasted onion &
tomatoes and cheese.
19
Ingredients:
1/3 cup fine dry bread crumbs
6 bacon slices
1/2 cup onion
1 tablespoon garlic
1 tablespoon canned chipotles in adobo
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 1/4 pound ground beef
1 large egg, lightly beaten
1/4 cup chopped cilantro
Salt
Instructions:
Cook bacon in a 10-inch heavy skillet over medium heat,
stirring occasionally, until crisp. Transfer with a slotted spoon
to paper towels to drain. Crumble in Food processor, transfer
to mixer bowl.
Put onion, garlic, and chipotles in processor until fine. Place in
mixer with bread crumbs, ground beef, egg, cilantro, cumin,
oregano and bacon, and 1 teaspoon salt and mix well.
Form four (4) 6oz burger patties.
18228 US Highway 41 North · Lutz, Florida 33549
Tel. 813.948.6900 · www.ovationsfoodservices.com
fAMILY OF cLIENTS
OVATIONS FOOD SERVICES
ABBOTSFORD ARENA
Abbotsford, British Columbia
ALAMEDA COUNTY FAIR
Pleasanton, California
ARTHUR W. PERDUE STADIUM
Salisbury, Maryland
ATLANTIC CITY CONVENTION
CENTER
Atlantic City, New Jersey
AUGUSTA-RICHMOND
ENTERTAINMENT COMPLEX
Augusta, Georgia
AUTOZONE PARK
Memphis, Tennessee
BANNER ISLAND BALLPARK
Stockton, California
BB&T COASTAL FIELD
Myrtle Beach, South Carolina
BOARDWALK HALL
Atlantic City, New Jersey
BUDWEISER EVENTS CENTER at
LARIMAR COUNTY EVENTS COMPLEX
THE RANCH
Loveland, Colorado
BUFFALO NIAGARA
CONVENTION CENTER
Buffalo, New York
CALAVERAS COUNTY FAIR
Angels Camp, California
CALIFORNIA EXPOSITION & STATE FAIR
Sacramento, California
CHESTER STADIUM
Philadelphia, Pennsylvania
CHOCTAW CASINO GRANT
Grant, Oklahoma
CHUKCHANSI PARK
Fresno, California
CLARK COUNTY AMPHITHEATER
Vancouver, Washington
CLARK COUNTY FAIRGROUNDS
Vancouver, Washington
CLOVIS CONVENTION CENTER
Clovis, New Mexico
COLUMBIA METROPOLITAN CENTER
Columbia, South Carolina
CONGRESSMAN SOLOMON P. ORTIZ
CENTER
Corpus Christi, Texas
DUKE ENERGY CONVENTION
CENTER
Cincinnati, Ohio
ENCANA CENTRE
Dawson Creek, British Columbia
ERVIN J. NUTTER CENTER
Wright State University
Dayton, Ohio
EVENTS CENTER ARENA
San Jose State University
San Jose, California
EXHIBIT HALL AT THE ROSE
QUARTER
Portland, Oregon
cONVENTION AND CULTURAL ATTRACTIONS
Fairs and Entertainment
Sports
FAIRGROUNDS at SEASIDE PARK
Ventura, California
FARGODOME
Fargo, North Dakota
FRONTIER FIELD
Rochester, New York
GATEWAY INTERNATIONAL
RACEWAY
Madison, Illinois
GLENS FALLS CIVIC CENTER
Glens Falls, New York
GOODYEAR BALLPARK
Goodyear, Arizona
GREENSBORO COLISEUM COMPLEX
Greensboro, North Carolina
GREER STADIUM
Nashville, Tennessee
HARBOR PARK
Norfolk, Virginia
HARRY GROVE STADIUM
Frederick, Maryland
HOHOKAM STADIUM
Mesa, Arizona
IOWA EVENTS CENTER
HY-VEE HALL
POLK CONVENTION COMPLEX
WELLS FARGO ARENA
VETERAN’S MEMORIAL AUDITORIUM
Des Moines, Iowa
IOWA SPEEDWAY
Newton, Iowa
ISOTOPES PARK
Albuquerque, New Mexico
JACKSONVILLE MUNICIPAL STADIUM
Jacksonville, Florida
JOHN LABATT CENTRE
London, Ontario, Canada
JQH ARENA, PLASTER SPORTS
COMPLEX
Missouri State University
Springfield, Missouri
JUANITA K. HAMMONS
PERFORMING ARTS CENTER
Missouri State University
Springfield, Missouri
KNIGHTS STADIUM
Fort Mill, South Carolina
KNOXVILLE CIVIC AUDITORIUM
COLISEUM
Knoxville, Tennessee
LARIMER COUNTY EVENTS COMPLEX
THE RANCH
Loveland, Colorado
LIACOURAS CENTER
Temple University,
Philadelphia, Pennsylvania
LONE BUTTE CASINO
Chandler, Arizona
MANN CENTER FOR THE
PERFORMING ARTS
Philadelphia, Pennsylvania
MEMORIAL COLISEUM AT THE
ROSE QUARTER
Portland, Oregon
MEMPHIS MOTORSPORTS PARK
Memphis, Tennessee
MESA AMPHITHEATRE
Mesa, Arizona
MESA CONVENTION CENTER
Mesa, Arizona
MONTEREY CONFERENCE CENTER
Monterey, California
MOUNTAIN WINERY
Saratoga, California
NASHVILLE CONVENTION CENTER
Nashville, Tennessee
NASHVILLE FAIRGROUNDS
SPEEDWAY
Nashville, Tennessee
NASHVILLE METRO PARKS
Nashville, Tennessee
NASHVILLE MUNICIPAL AUDITORIUM
Nashville, Tennessee
NASHVILLE SUPERSPEEDWAY
Nashville, Tennessee
NORTHWEST GEORGIA
CONVENTION & TRADE CENTER
Dalton, Georgia
nTELOS PAVILION
Portsmouth, Virginia
OCEAN CENTER
Daytona Beach, Florida
OKLAHOMA STATE FAIR PARK
Oklahoma City, Oklahoma
ORANGE COUNTY FAIR &
EXPOSITION CENTER
Costa Mesa, California
PATRIOT CENTER
George Mason University,
Fairfax, Virginia
PENTICTON COMMUNITY ICE RINK
Penticton, British Columbia
PENTICTON CONVENTION CENTER
Penticton, British Columbia
PENTICTON MEMORIAL ARENA
Penticton, British Columbia
PONTCHARTRAIN CENTER
Kenner, Louisiana
PORTLAND INTERNATIONAL
RACEWAY
Portland, Oregon
PRINCE GEORGE’S STADIUM
Bowie, Maryland
PUEBLO CONVENTION CENTER
Pueblo, Colorado
RICHARD M. BORCHARD REGIONAL
FAIRGROUNDS
Robstown, Texas
ROANOKE CIVIC CENTER
Roanoke, Virginia
ROSE QUARTER COMPLEX
Portland, Oregon
SAINT CHARLES CONVENTION
CENTER
St. Charles, Missouri
SAN MATEO EVENTS CENTER
San Mateo, California
SANDLER CENTER FOR THE
PERFORMING ARTS
Virginia Beach, Virginia
SANTA CLARA COUNTY
FAIRGROUNDS
San Jose, California
SCOPE ARENA
Norfolk, Virginia
SIOUX FALLS CONVENTION
CENTER
Sioux Falls, South Dakota
SOLANO COUNTY FAIR
Vallejo, California
SONOMA COUNTY FAIRGROUNDS
Santa Rosa, California
SOUTH OKANAGAN EVENT
CENTRE
Penticton, British Columbia
SOVEREIGN BANK ARENA
Trenton, New Jersey
SPACE COAST STADIUM
Viera, Florida
TAMPA BAY PERFORMING ARTS
CENTER
Tampa, Florida
TENNESSEE STATE FAIRGROUNDS
Nashville, Tennessee
TWIN PINE CASINO & HOTEL
Middletown, California
VALDOSTA-LOWNDES COUNTY
CONFERENCE CENTER
Valdosta, Georgia
VERIZON AMPHITHEATER
Alpharetta, Georgia
WELLS FARGO ARENA
Des Moines, Iowa
WFCU ARENA
Windsor, Ontario
WILD HORSE PASS CASINO
Chandler, Arizona
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