IACPNYC Conference Launch Party, Jan 9, 2012
It was time to throw a party and a party we did throw!
There is a wild & crazy group working on the IACP Annual Conference and it was about time we did a little celebrating.
A little background: IACP (Intl Assoc of Culinary Professionals) has a conference every year and this time it’s in NYC, so naturally it’s bigger, noisier, splashier, and of course, tres, tres fashionable!
This will be 5 days of workshop sessions with some of the biggest names in the culinary world, parties, awards, red carpets, demos, expos...you name it, we’ve got a session that covers it from Times Sq to Soho and points in between.
You know it takes a lot of people to make it happen, so last Monday we threw a party to kick back with everyone who has been working on this conference, local members and curious culinarians. Obviously the word has gotten out that we’ve kicked things up...a lot! The buzz was deafening in that room! We got some complaints the next day that the music was too loud, but I think DJ Snacky Tunes was just about perfect..there was just a zillion people in a club. Of course it was noisy!
Thanks to the generous folks at Santos Party House, we had this fabulous downtown club to do our celebrating. The crew who work there are professional and absolutely great to work with. If you are looking to throw a party, this might be the place for you! We even had velvet ropes, with gigantic bouncers guys at the door. Are those dudes paid not to smile? If they said move...I moved!
Usually these type of events are the kind where you come, stay a little while and politely and quietly leave after showing your face. Not this party. The world showed up and no one wanted to leave!
Thanks to our generous sponsors, there were indeed delicious reasons to hang around.
Driscoll Berries got right into our Fashion of Food theme with an amazing display of a berry covered dress form with very generous tastings of all their berries. Jarlsberg USA’s had this crazy cheese sculpture with a shredded cheese dip that was way too addictive!
Brooklyn Oenology’s lineup of their local wines, all blended in Brooklyn was impressive. The Brooklyn Brewery kept all the beer drinkers very happy. What’s with Manhattan, I ask you?? We have no wineries, no breweries? Manhattan it is time to step up to the plate!
Bulldog Gin, one of our house favorites, came with their sparkling Blueberry Cobbler signature cocktail.
Salumeria Rosi Parmacotto had a spread of hand sliced prosciutto, mortadello, porchetta and salumis that was a tasting feast. Honestly, I haven’t had prosciutto that good since I was last in the Old Country!
Bobolink Dairy’s cheeses and fresh baked breads were gorgeous and tasty.
Special kudos to Jimmys No.43’s for that crazy good bruschetta! The more time I spend with Jimmy’s Food Karma crew, the more I love them!
And speaking of love, who doesn’t love Voss water in those chic, sexy bottles?
The attendee list read like a who’s who directory of the movers and shakers from all corners of the culinary world: from chefs to food bloggers, from food stylists to food photographers, from restauranteurs to reviewers, from journalists to cookbook authors, from vintners to brewers, and of course culinary students. A true blend of culinary disciplines in attendance, with an obvious new mix of young talent anxious to be a part of this evolving organization.
The upcoming NYC Conference was what everybody in the room was talking about. You could feel the excitement and anticipation of what will be happening at this 5 day Conference. There were ideas and schemes popping up in every corner.
There are workshops not to be missed, and optional tours that will wow even the most jaded New Yorker! A word of warning: book early to avoid disappointment, as space is limited, and they are going fast. And there will be a few more parties, and who wants to miss a good party?
