I’ve been working in journalism for a while. I’ve been a daily reporter at a major newspaper and at a wire service, I’ve written stories for local and national trade and consumer magazines, and I’ve edited magazines, too. And what I’ve learned is that the public, generally speaking, does not understand how the media works.
I’m savoring this fall weather, and everything that comes with it – apple cider, falling leaves, jackets that look cute and feel good to wear because they don’t weigh 20 pounds.
But for as much as I might love the present Michigan moment, at Michigan Meetings + Events, we’re always looking ahead. Like, way ahead. We’re about to start work on our spring issue, and I’m hoping you, our readers, might be able to help with a few of our stories.
Detroit’s Bayview Yacht Club turns 100 this year. Among the club’s many claims to fame is the invention of the Hummer in 1968 by bartender Jerome Adams. Forty-seven years later, Adams is the club’s bar manager, and the Hummer is still a hit.
—1.5 oz. Bacardi rum
—1.5 oz. Kahlúa
—2 scoops vanilla ice cream
—3-4 ice cubes
1. Blend all ingredients.
2. Serve in a rocks glass.
Fall is a great time of year to experiment with different floral designs. Here are our three favorite trends for autumn 2015.
1. Textured Pieces: Unusual elements such as succulents, feathers and staves make floral arrangements more linear and dynamic. Foliage is also an important factor in creating more textured bouquets, while incorporating more stems adds a fun and contemporary flair.
All planners know the importance of looking ahead—the earlier the details fall into place, the less stress one has to deal with as the event nears.
A smattering of event venues have started holding receptions decorated for holiday parties to give planners an idea of what a holiday event would look like there and to have soirees booked far in advance. We know Christmas in July sounds crazy, but it really is a planner’s dream. With all the heat and sunshine, winter feels light-years away.
Our annual Readers’ Choice Awards give our industry’s best some much-deserved props. But a couple of years ago the bright minds at ISES Metro Detroit Chapter realized we were missing an opportunity to learn from them.
Thus was born Lunch with the Legends, which brings together our Hall of Fame inductees and Best of Michigan winners with anyone in the industry who wants to pick their collective brain. All over good food and drinks in a great venue, of course.
It’s classic car season in Michigan. And for most car lovers, it’s not just the automobile that beckons but the appeal of the open road.
For architect John Margolies, the American road, with its gas stations, hotels, greasy-spoon diners and other funky spots, held great appeal. For decades, he traveled the United States snapping photos of roadside Americana and collecting memorabilia.
Café 78 opened in the Museum of Contemporary Art Detroit this winter, as a joint project between the museum and the restaurant Wright & Co. Café bartenders are trained by the craft-cocktail wizards at the Sugar House. Here’s a concoction from General Manager Chris Vanderginst, taken from the café’s Pantone-themed cocktail menu.
—1.5 oz. gin
—1 oz. carrot juice
—.5 oz. lemon juice
—.25 oz. ginger syrup
—.25 oz. Pedro Ximenez sherry
Several years ago, I was the maid of honor in a wedding where the “planner” forgot to arrange transportation for the wedding party from the ceremony to the reception. You really appreciate the value of a competent planner when cramming yourself into a hatchback with several other women, all wearing formalwear.
Refreshing and rich with tradition, this cocktail from Valentine Distilling in Ferndale offers the scent of spring complimented by sweet ginger spice.
— 1 oz. Valentine Liberator Gin
— .5 oz. St. Germaine liqueur
— 3 ginger slices
— 3 cucumber slices
— 1 lime wedge
— Half a habanero pepper