November 2015  

President's Report

Dear Baltimore NACE,

I hope everyone is enjoying a festive, colorful autumn. The views out my home and office windows are spectacular and inspiring. I don't know about you, but I'm ready to hunker down for "marketing season" and prepare for a busy 2016!

Coming up this month, we have some fun opportunities for you: I'll be joining many other NACE members and other event professionals at the To Have & To Hold event, where I'll try to unload some unneeded inventory while supporting two great non-profits. Check out the attached flyer for details, and please consider participating.

We are also really excited as plans develop for the annual fundraiser event in March! Look out for more info from Ken & Janet in the Fundraising section below. It's not too late to join the planning committee and help that event become even bigger than it's ever been!

Lastly, we have elections for our Board of Directors at the November meeting. For those of you who are running, thank you for taking that first step, and I wish you the best!

Rachel Hoffberger
Owner / Event Specialist ~ Plan It Perfect
President ~ Baltimore NACE

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Community Service

It's time to put on the dog and be the cat's meow! We are partnering wwith Meals on Wheels for Pets in conjunction with the MDSPCA and their Kibble Connection division!

This wonderful group helps housebound people with pet food delivered to local Meals on Wheels clients who have pets. Kibble Connection is possible because Meals on Wheels picks up and delivers the pet food to their clients with their meals.

In these hard economic times, some Meals on Wheels clients were sharing their meals with their pets and not getting enough to eat themselves.
Kibble Connection helps ensure that Meals on Wheels clients and their pets maintain good nutrition. Some pet owners were even close to surrendering their pets because they couldn't afford to feed them. Let's help to keep the furry companions with their loved ones.

  • We are asking you to bring small to medium bags of dry cat or dog food to help feed the pets.

The past few years, we've made a large contributions to the Kibble Connection and we hope we can do it again! Think of your own small pawed friends and how much it would hurt to give them up because you could not afford to feed them!

More information is just a click away:

Also, if you are interested in volunteering, click this:

ALSO... Be on the lookout for an email about possibly volunteering to help decorate the St. Vincent's gym for their annual Deck The Halls event on Saturday 12-12-15 between 9AM and 4PM. Bring your family (over 6 years of age) for an hour or two of wrapping presents. More information to come via your inbox!

Thanks in advance!
Carl Jr.
Community Service Director

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Membership Specials & Welcome New Members

Welcome New Members

Carlotta Shelton-Lopata, Owner/Photographer at Photos by Carlotta

Wendy Hickok, Owner/Photographer at Wendy HIckok Photography

Rob O'Neil, Catering Manager at The Grand and Embassy Suites

Bernard Myers, Banquet Manager The Grand and Embassy Suites

Mary DiUbaldo, Director of Development at Moveable Feast

New Member Orientation

If you are a new member or a guest who is thinking about joining NACE, join us for a New Member Orientation beginning right before the next NACE meeting beginning at 5:30 on 11/16 at Manor Tavern. We will be answering any questions you might have as well as going over how to get the most out of your NACE membership.

Member Benefits

Did you know that if you are a member of NACE, you receive free educational webinars? Go here to check them.

Ashley Sullivan,  Ashley Michelle Photography

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Member Spotlight

Member Spotlight: Jim Holderbaum, Chef & Owner at Range and Reef

1) Tell us a little bit about Range and Reef and what makes your catering business unique?

Range and Reef provides personal chef catering for any type of venue and specializes in rotisserie-grilled prime rib and top sirloin, grilled oysters, shrimp and seafood boils, and traditional New England lobster/clambakes. Range and Reef is unique as a catering company in two ways. First, we cook all food on site and outside. Second, we only use natural wood fires in all of our grilling, including oak, cherry, peach and apple wood.  We prepare food for events of any size from less than 20 guests to over 300.  

2) How did you get started in the catering business?

I’ve always had a passion for cooking and grilling outside and making the preparation of food part of the event. After over 20 years in a professional career where I traveled to over 60 countries around the world, I decided it was time to turn this passion into a business. I spent a lot of time researching the types of catering available and visiting with chefs and cooks from Florida to Maine that specialize in unique cooking styles. I also incorporate cooking techniques I observed from my travels and living overseas. 

3) What is your favorite thing about working in this industry?

My favorite thing is interacting with guests when I’m cooking and the response I get from people who taste the foods I prepare. I have clients say to me: “I’ve never had prime rib that tasted this good!” And my reply is “That’s probably because you’ve never had prime rib grilled over a natural wood fire!” I also enjoy the fact that I am introducing a new and exciting concept in catering that makes the preparation of food more personal and part of the event.

4) Being that you create delicious food for a living, are you the one that cooks at home and if so, what is your favorite dish to make?

I love cooking and cook all the time at home. I have a large custom-built wood grill outside where I’m always playing around with grilling techniques. In the kitchen I love to try new things and been known to make everything from homemade pastrami, to chocolate croissants. One of my favorite dishes is a lobster grilled cheese sandwich because it’s simple but over the top delicious!

5) Tell us something about you that others might not know (family, hobbies, etc.)

Well, besides having traveled to a lot of countries including North Korea, I love to go surf fishing on the Delaware shore and spend a lot of time out in my vegetable garden.

Ashley Sullivan,  Ashley Michelle Photography


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Program Recap

NACE Meeting Recap October 2015

The beautifully renovated Baltimore Museum of Art is a unique venue with a variety of spaces that are ideal for events large and small – milestone celebrations, intimate dinner parties, wedding ceremonies and receptions, rehearsal dinners, bar/bat mitzvahs, corporate receptions, holiday parties, meetings, performances, film screenings, and much more. Our chapter meeting was very fortunate to start networking with a social hour in the museum's main entrance lobby (adjacent to Gertrude's) before moving to our program in the beautiful and spacious BMA Meyerhoff Auditorium on the second level. Later, we moved to elegant Fox Court with food stations adjacent in Antioch Court.

Cocktail and networking featured some wonderful creations from Jerry Edwards and the team at Chef's Expressions, including Charlottetown Goat Brie Tartlet with Caramelized Apples, Local Cantelope Gazpacho, Verdant Valley Short Rib Vol au Vent, Verdant Valley Braised Pork Belly on Chinese Spoons, Chesapeake Bay Blue Crab en Pate Choux and Salisbury Trappist Morsels. Guitar entertainment was provided by Vickie Preston and Entertainment Exchange.

Moving to the BMA Meyerhoff Auditorium the program consisted of a panel discussion featuring Jerry Edwards CPCE as moderator with local farmers and chefs. The panel included Zach and Greg Rose of Clear Meadow Farms, Audrey Swanenberg and Becky Gurley of Chesapeake Farm-to-Table and Kevin Miller of Copper Kitchen. The discussion was an informative conversation about the Farm to Table movement and covered the challenges Caterers face in having local produce and meats placed on menus for catered events.

The meal portion was hosted in Fox and Antioch Halls and featured three dinner stations. Station One consisted of Charlottetown Rabbit Baklava with Salted Honey Gastric(Braised Charlottetown Rabbit and Toasted Pistachios layered between sheets of flaky phyllo Dough topped with a Salted Honey Gastric); Local Vegetable Timbale (Savory Layers of Broccoli, Cauliflower and Carrot Mousse in a Timbale). Station Two featured Jack O Lantern Baby Pumpkins with Acorn and Caramelized Onion Sauce (Baby Jack o Lanterns filled with Calvert Farms Fennel, Two Boots Farm Asian Eggplant, Rastafarm Sweet Potatoes and Local Onions Roasted in Olive Oil and finished with snipped chives and Sea Salt). Station Three was Duck Confit Ravioli, Poached Egg and Lemon Beurre Blanc (Housemade Pasta filled with Juicy Duck Confit and a whole Farm Fresh Egg).

It was wonderful to get to experience this beautifully renovated space and as always we could not do all of this without our incredible chapter sponsors! Thank you to The Baltimore Museum of Art (Alicia Crosby); Chef’s Expressions (Jerry Edwards, CPCE and Jennifer Barbier); Daniel McGarrity Photography (Daniel McGarrity); Entertainment Exchange (Vickie Preston); Gala Cloths (Dulany Noble and Teri Mullican); Innovative Party Planners (Heidi Hiller); Millennium Marketing Solutions (Debra May); Zinnia Films, Inc. (David Morley); Maryland Productions (Ken Stern).

We hope to see you all on November 16 at Manor Tavern!

 John Paul Berry
Cruise Planners
“Your Sea and Land Specialist”
443.889.5991 cell


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Fundraising & Raffle Recap

Fellow NACE Baltimore Members and Partners:

Thank you very much for 10 months of great Raffles items! With two months left to go, we are really counting on our generous network to help provide more fabulous items for the end of the year. Please consider helping the fundraising committee make it a great Raffle collection for the November meeting and the Holiday Bash in December. Please contact Ken Stern or Janet Caslow if you have anything to contribute. 

The Annual Fundraiser event is upon us, and we can't wait to reveal some plans that are brewing! The Grand will host us in 2016, for the first time while we support Moveable Feast, yet again! It's not too late to get involved in the planning process and make that event a great success. Join us for our next committee meeting on Wednesday, November 18, at 10am, at our host venue, The Grand. (225 N. Charles St.)

Thank you for your continued support!


You Fundraising Co-Chairs 

Ken Stern ~  Maryland Productions

Janet Caslow ~ Port Fest Baltimore 

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