Kim Beets, the Knoxville Convention Center's director of food and beverage, helped make the center's rotunda into a snow globe for the client holiday party.
Ever wondered what it would be like to actually be inside a snow globe?
Mary Bogert, general manager of the Knoxville Convention Center and a great Moxley Carmichael client, decided to explore that. So when it came time for the Convention Center’s annual client holiday party, she had one direction for her staff. Turn the Convention Center’s rotunda into a snow globe! And, under the guidance of Kim Beets, the Center’s food and beverage director, they did!
The temperature inside the rotunda was turned down to 55 degrees — much colder than in the rest of the 500,000-square-foot center. I thought there was a fire in the fireplace, but it turned out to be a fog machine creating frosty wisps. And with the special lighting and decorations, it seemed even colder. Swirling snowflakes were projected onto the room’s domed ceiling, adding to the atmosphere.
The event’s signature cocktail — a winter martini — was delicious. (Mary says every party should have a signature cocktail!) But equally good, if you ask me, was the incredible food spread put out by Executive Chef Chris Moore. I swear, I’d put Chef Moore at the top of the culinary heap in Knoxville. Right up there with my longtime favorite chef, David Pinckney of Cherokee Country Club. (He became my favorite a long time ago — when he was at The Orangery.) It seems to me that Chef Moore has one of the more challenging food jobs in town. He has to turn out delicious meals for groups ranging from 50 to more than 1,000 on a regular basis. And he has to work with the clients’ wide-ranging budgets and preferences. Even so, the food at the Convention Center generally is wonderful.
So check out this quick blog post about the festivities. And happy holidays from the Knoxville Convention Center — and all of us at Moxley Carmichael.
The Christmas tree inside the snow globe looked like a snowman.
Here's that winter martini -- I called it a snowtini -- sitting on a lighted bar provided by ACES, the Convention Center's party rentals vendor. Brrrr!
Sugared frozen cranberries were the drink's garnish.
Mark Field, left, of the Knoxville Chamber, poses with Executive Chef Chris Moore.
Benton's bacon pimento cheese. Wow!
From left, Carlton Long, Bob Petrone, Patricia Scott, Jayne Burritt and Nick Cazana
Folks were raving about the ahi tuna.
From left, Kim Beets, Carol Costello and Mark Hawkins
Carol, of UT's culinary institute, always has the most interesting earrings! She was wearing sheep on this night.
This was my favorite: avocado relish crostini.
Craig Liston, left, with my husband, Alan Carmichael. Craig, formerly the general manager of the Knoxville Convention Center, now is regional manager of SMG, which manages the center, and he is manager of the Columbus, Ohio, convention center.
Doesn't this white chocolate bark just scream Christmas?
Mary Bogert, left, with Dick and Karen Krieg and Craig Liston, right.
Peanut butter fudge
Tammy White, left, and Cathy Brown
All the tables were topped with actual snow globes.
OMG! Peppermint cheesecake!
News Sentinel Publisher Patrick Birmingham, left, with the Chamber's Lori Fuller and Bill Lyons of the city of Knoxville.
Yep. A chocolate truffle tree.
Chamber CEO Mike Edwards, left, Avice Reid of the city of Knoxville, and downtown developer John Craig
You could get Barramundi sea bass with one of four toppings. This fish is farm raised and not endangered like Chilean sea bass. This dish was one of the most popular plates of the event.
Karen Massey and Eddie Mannis
Judith Foltz, left, and state Sen. Becky Massey
Mike Brown, left, and Charlie Barker of M&M Productions, USA, the Convention Center's audio visual supplier. They provided a virtual band for the evening!
Mary Bogert wrote an interesting blog post about this event, as well. Click here to see it on the Convention Center’s website.
Filed under: Business, Downtown, Events, Food, Knoxville