By R.V. Baugus

Before we know it VenueConnect in Pittsburgh will arrive. One aspect that we do not often cover concerning VenueConnect is the food served onsite at the host sites. As we build toward IAVM’s main event of 2023 we thought now might be a good time to “whet the appetite” in a more literal sense by interviewing Chef Dominique “Dom” Metcalfe, Executive Chef of Levy Convention Centers, the exclusive caterer of the host David L. Lawrence Convention Center. Prepare to be treated royally when at VenueConnect as Chef Dom and team aim to please the palate.

You are coming upon 20 years there with Levy in Pittsburgh. What do you attribute to the longevity?

I absolutely love my job and firmly believe that if you love what you do, you’ll never work another day in your life. My passion is making people happy by serving food made with love, and I’m so thankful that I get to do that every day.

You might well know that IAVM is coming to Pittsburgh in late July for the annual conference VenueConnect. As our members in the arena, convention center, stadium, and performing arts worlds are quite familiar with the importance of top-notch chefs at their venues, can you give us just one “sampler” of a dish that you might be preparing for the attendees?

While we’re still putting the finishing touches on the VenueConnect menu, you can absolutely expect tons of fresh and flavorful ingredients from our on-site rooftop garden.

Your world travels including Zurich, Dubai, Sydney, and Tuscany are beyond impressive. How important is it to tailor dishes to the areas and regions in which you have served?

Traveling around the world has truly opened my mind to all the different kinds of cuisines and flavors that can be woven together to create amazing experiences. When we make hummus, it brings me back to my time in Dubai and when we make pasta I think of Tuscany. And every time I’m transported back, I think about what made a dish authentic. When we prepare these dishes in our kitchens, we’re expressing diverse cultures and traditions on each plate, and I want our guests to experience what makes these flavors unique and authentic.

Do you have a favorite dish that your own hands prepare?

Some people call me a “dough-head” because I really enjoy making anything to do with dough. One of my favorite recipes from growing up was my mom’s Focaccia dough, which also made for a great pizza dough. When I get into that mode it always brings back wholesome memories of time spent with my family.

Was cooking an early love for you and when did it actually start?

I began my love for cooking standing on a chair next to my mom, making cinnamon rolls, bread, sauce, meatballs, and pies. In the fourth grade, I had to write a report about “what I want to be when I grow up.” I wrote about becoming a chef and never looked back.

I imagine there were lots of incredibly great smells coming from your classes at the Academy of Culinary Arts at Indiana University of Pennsylvania (IUP) from which you graduated. What stands out from those days?

I was the second graduating class from IUP Academy of Culinary Arts and still have contact with one of my favorite instructors, Chef Hilary DeMane. At the time, the baking and pastry classroom was in the same building as the culinary program. After school, my friends and I would stay with Chef DeMane and learn how to “pull sugar.” She was like our “Mom” at school, and we just wanted to learn as much as we could from her. Now she brings her graduating pastry students here to the convention center every other year for lunch and a tour.

Part two…the answer to the “smell” that reminds me of school:

I volunteered each month for orientation and open house on Saturday mornings. I was in the “soups, stocks, sauces, and skills kitchen” making hollandaise from scratch. So anytime, I see, smell, and taste hollandaise, it takes me back to those Saturday mornings.

Quite an honor being awarded Best Convention Center Chef in America by LEVY Convention Center and Compass Catering. What did that mean to you?

This award is given to only one chef throughout the entire company of Levy. When they surprised me with this award, it brought me to tears. I never in a million years thought I would receive “Chef of the Year.” There are so many talented chefs in our company, and it is very humbling to be a part of this amazing Levy family. To work for a company that takes the time to acknowledge and award people across the country, that’s a company that I want to work for.

What are some of those “Only in Pittsburgh” offerings served at the David L. Lawrence Convention Center?

We have a signature dish called the Pittsburgh Paella that is served in a three-foot pan full of favorites such as local kielbasa, haluski, and pierogies with butter and onions. We also have hops growing on our roof, which we pick, dry out, and have teamed up with a local brewery to make “Rooftop Hops,” our own IPA.

How important is it to be involved in your local community and what are some things the Convention Center does to display that?

We love our Pittsburgh community and really care about giving back to those in need. We partner with amazing organizations like Jubilee Soup Kitchen and 412 Food Rescue to make sure that leftover food is being put to good use and helping to fight against food insecurity. We are one of the largest food donors in the area and supporting and feeding those in need is dear to my heart.

I would imagine that sustainability is a big deal in the kitchen. Talk some about that as well as any local sourcing you might do.

Sustainability is extremely important to us, and we’re so proud to have been recognized as the first Platinum LEED Certified Convention Center, which is a testament to our incredible partners at the David L. Lawrence Convention Center. Whether it’s using produce from our rooftop garden, sourcing from farmers and vendors in our community, or working with Agrecycle to compost, we’re committed to sourcing locally and sustainably and combatting food waste in every way we have available.

Someone as creative as you must always be on the lookout for trends in your line of work. What are some of those you have seen or some you believe we will see going forward?

One trend I’ve had my eye on is butter boards – it’s such a cool way to present different kinds of spreads and dips. That was a great source of inspiration for our cream cheese boards which we serve at our bagel stations.

By Emily Eades

The Orange County Convention Center (OCCC), in partnership with Orange County Government, hosted an Earth Week celebration showcasing its premier sustainability initiatives and green meeting practices.

During a time in which the meetings and events industry is laser-focused on green initiatives and conservation, the OCCC leads the way in the development of sustainable practices. The Center of Hospitality has continuously pioneered stewardship that models how large venues can contribute to safer, more efficient environments. Sustainability remains a top priority for clients as groups focus on expanding corporate social responsibility practices and green meetings.

The OCCC’s Earth Week event gave Orange County employees the opportunity to interact with various departments, vendors, and partners to learn more about sustainable practices and businesses in the community. Those in attendance included Orange County Environmental Protection Division, Orange County Mosquito Control, Orange County Utilities Department, O-Town Compost, Urban Smart Farms, Honey Frames, Sodexo Live!, UF/IFAS, Grainger, and the OCCC Sustainability Team.

“The Orange County Convention Center is a tremendous leader in green meeting initiatives,” said Orange County Mayor Jerry L. Demings. “Together with Orange County Government, the responsible management and conservation of our natural resources ensures we maintain a clean and healthy environment to live, work and raise a family. I am very proud of the Convention Center’s contributions toward making our County more sustainable for both our residents and our visitors.”

Mayor Demings and Orange County District 6 Commissioner Mike Scott were in attendance to provide a summary of the County and the Center’s impressive programs, emphasizing the critical role each department has in making the region a more environmentally safe and resilient place to live and do business.

One of the OCCC’s main priorities is its charitable contributions to the Central Florida community through partnerships with several of the region’s non-profit organizations. In fiscal year 2021-2022, nearly 23,000 pounds of furniture, lighting fixtures, office and art supplies, worth more than $37,000, were donated to local organizations. These included A Gift for Teaching, West Orange Habitat for Humanity, Ronald McDonald House, Osceola County Public Schools, and Orange County Public Schools. The Center’s clients also collectively contributed more than 222,000 pounds in food donations to local non-profits.

“Sustainability is absolutely essential in the meetings and events industry and for years it has been of top importance to our Center,” said OCCC Executive Director Mark Tester. “The OCCC sets the standard for what green meetings should look like in the current state of the industry, and we are grateful to our clients for helping us achieve our social responsibility goals.”

The Center’s innovative sustainability strategies stretch from growing and harvesting more than 44,000 fresh, non-GMO plants, directly from the OCCC’s Center-to-Table Gardens, to supporting natural energy by maintaining the largest municipal solar array in the southeast U.S.

Learn more about the Center’s pioneering sustainability practices by clicking here.

Emily Eades is Public Relations/Information Officer | Marketing & Communications for the Orange County Convention Center.

Pictured: Orange County Convention Center Executive Director Mark Tester, Orange County Chief Sustainability and Resilience Officer Carrie Black, Orange County Mayor Jerry L. Demings, Sodexo Live! Corporate Director of Sustainability Molly Crouch and Orange County District 6 Commissioner Mike Scott gather to celebrate Earth Week at the Orange County Convention Center

From StadiumBusiness.com

Co-op Live, a new 23,500-capacity arena scheduled to open in Manchester later this year, has appointed former Ticketmaster UK executive Gary Roden as its executive director and general manager.

Roden will oversee operation of Co-op Live and spearhead the future vision and strategy of the venue, which will be the UK’s largest live entertainment arena.

He joins Co-op Live after eight years at Ticketmaster UK, most recently serving as senior vice-president of client development and commercial. Roden will assume control of the strategic and operational delivery of Co-op Live, leading the arena’s eight-strong executive team.

Co-op Live is a joint venture between Oak View Group and City Football Group and will form part of Manchester’s Etihad Campus. The arena is scheduled to host over 120 shows annually.

Roden said: “I am delighted to be joining Co-op Live, leading the team in Manchester to launch and operate a game-changing arena experience for both fans and artists. I can’t wait to get started, working with Oak View Group, City Football Group, key stakeholders and partners to launch what is not only set to be a groundbreaking arena for the UK, but one that will see Manchester firmly leading the way globally.”

Jessica Koravos, co-chair of Oak View Group International, added: “Gary Roden’s experience speaks for itself, and we’re thrilled to have him join an already phenomenal team of exceptional industry leaders and to continue to drive Oak View Group and City Football Group’s joint vision to deliver world-leading, planet-friendly entertainment.”

Prior to joining Ticketmaster, Roden worked as managing director of Parkwood Theatres and previously spent time as general manager at the Edinburgh Playhouse and the Bristol Hippodrome.

Co-op Live recently revealed details of The Bentley Record Room, an exclusive members’ club that will be limited to 100 people and include tickets to every publicly ticketed event at the arena.

In October, OVG revealed further details of the innovative ‘smart bowl’ that will be at the heart of Co-op Live. The bowl takes inspiration from Harry Styles, a private investor in the project who has been instrumental in the design, offering personal insight having performed at major venues and arenas worldwide.

Construction work commenced in May 2021, with UK consumer co-operative Co-op acquiring naming rights to the arena in September 2020.

Co-op Live has committed to becoming the most sustainable and socially responsible arena in the UK. It has pledged to support Manchester City Council’s target of becoming net zero carbon by 2038 and will donate at least £1m (€1.1m/$1.2m) annually to the Co-op Foundation to support local and national initiatives focused on young people, food security, education and sustainability.

From Blue Jays media

On the heels of fans first experiencing the newly renovated Rogers Centre Outfield District, the Toronto Blue Jays announce three new premium clubs to open during the 2024 season as part of the next phase of Rogers Centre renovations.

The new premium clubs will be located beneath a completely reimagined lower bowl, connected to the best seats in the ballpark, with entertainment experiences. Each club offers a differentiated experience to satisfy unique fan interests, with personalized level of service including private members entrance and in-seat dining. Capacities are limited and are available as full or multi-season memberships.

“The types of entertainment experiences fans are looking for have evolved dramatically since Rogers Centre opened in 1989, and our ballpark currently has among the fewest premium experience options compared to MLB and other entertainment venues in Toronto,” said Mark Shapiro, President & CEO, Toronto Blue Jays. “The next phase of renovations will introduce more of the amenities we know Blue Jays fans want – compelling premium experiences that uniquely cater to the Greater Toronto Area.”

Three New Premium Clubs

Batting Tunnel Club (behind home plate – third base side) – for passionate fans to enjoy an authentic – yet elevated – sports bar atmosphere, punctuated by direct views over the home dugout and into the Blue Jays batting cage; design and décor feature memorabilia and tributes celebrating the team’s greatest moments (pictured).

Home Plate Club (directly behind home plate) – from all access to exclusive, the Home Plate Club is the very best that Rogers Centre has to offer with an unprecedented culinary experience, prestigious best-in-ballpark ‘In the Action’ seats, and the only membership with access to all three clubs.

The Lounge (behind home plate – first base side) – a private and intimate atmosphere with Blue Jays baseball as the backdrop, where fans can proudly host colleagues, family, and friends; as the largest of the three clubs, fans can seamlessly flow between work and play with an expanded culinary menu, live preparation chef’s table, in-club entertainment from pre to postgame, and a professional ambiance for hosting.

By Meghan Risch

Professional Convention Management Association (PCMA) and Corporate Event Marketing Association (CEMA) president and CEO Sherrif Karamat, CAE, announced Sandra Marcus and Nicole Kern have joined the CEMA team as Vice President, Strategy and Operations, and Manager, Community Development, respectively.

“Our commitment to providing the CEMA community with new and aggressive innovations remains,” Karamat said. “The greater vision is to provide value through additional and deeper content as well as enhanced connections by leveraging a robust and global infrastructure. Sandra and Nicole will be integral as we develop new value opportunities for members and business partners that leverage the combination CEMA and PCMA, two of the global business events industry’s most powerful communities.”

As Vice President, Strategy and Operations, Marcus will work collaboratively with the PCMA team and the CEMA Advisory Board to execute the vision and lead growth initiatives for CEMA including brand marketing, new program development, events, membership, and on-going community engagement. She joins the CEMA team with more than 30 years in the corporate industry as an event professional and a marketing leader, 20 of which were with IBM in a variety of event leadership roles. She officially joins CEMA on April 24, 2023, and will report to Junior Tauvaa, PCMA’s Chief Business Officer.

In the new role of Manager, Community Development, Kern will manage CEMA membership retention and acquisition with support from the PCMA Community team. Most recently, she was the Publications and Communications Coordinator with American Society for Surgery of the Hand. Kern joined CEMA on April 17, 2023.

Karen Galatis, a long-time CEMA veteran and former Oracle executive, has supported CEMA operations on an interim basis and will continue through CEMA Summit.

Meghan Risch is PCMA Chief of Staff, Vice President, Corporate Communications.