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2 november/december 2014 www.mpinewjersey.org
www.mpinewjersey.org november/december 2014 3
PRESIDENT’S MESSAGE
“SHOWING UP”
Irecently attended an excellenttraining class. What made itexcellent for me was the facil-
itator – note I didn’t say teacheror presenter, but clearly this per-son made us feel like she was fa-cilitating a discussion which is Isuppose how most of us learn thebest. The other things that cre-ated a perfect learningenvironment were theothers in the class.We committed ourtime, our energy, andour full attention tothe topics. Having thesupport of my man-agement was also key.As the facilitator tookthe last ½ hour of theclass to ask us to re-flect, both to ourselves and outloud, it occurred to me how oftenwe run from meeting to meeting,conference call to web-ex andback again and what is missing –THE TIME TO REFLECT and IN-TERNALIZE so we can be themost effective and productive.
I never realized how much I liketo reflect. I think I never real-ized, because I never took thetime to do it. I do not mean I donot have the time to do it because
I think we all manage to find thetime to do the things that weenjoy and are good at. We findthe time to do those things we“HAVE TO” and those things weare not good at, but it is certainlynot enjoyable. Taking the time toreflect gives our minds the timeto reset and FOCUS.
I am writing to share my experi-ence in the hopes of con-vincing all of you to takethe time to self-reflect.You have to be honestwith yourself, understandyour strengths and weak-nesses and really do someaffirmations on how youwant to be perceived andmore importantly howyou want to “SHOW UP”.
This got me to thinking aboutMPI and how we want to “SHOWUP.” I ask all of you to thinkabout how we as an organizationor even as an individual memberwant to show up to our fellowmembers, prospective members,our management, our organizations,other associations, and themedia. I hope this idea drivesplanning for the next year in ourorganization as well in your pro-fessional lives.
In this issueWhat’s New At MPI-NJ?Page 4
5 Key Tips To Help Events ToTrend OnlinePage 5
Nassau In Hosts MPI-NJNetworking EventPage 68
The Age of DisruptionPage 1012
Athletic Travel - Not Just A GamePage 13
CBS in DallasPage 1415
JBJ Soul Foundation andNJ Sharing NetworkPage 1619
Daddy Can I show YouPage 20
Tania Grossinger - Growing Upat GrossingersPage 2224
Membership CornerPage 26
Prestigious Chefs Share TheirFavorite Holiday RecipesPage 2830
New, Transfer & Affiliate MembersPage 32
MPINJ Strategic PartnersPage 33
MPINJ Executive BoardPage 34
MPINJ Board of DirectorsPage 34
MPINJ Committee ChairsPage 35
Mon., December 1, 20146:30 10:30 pmHoliday PartyThe TerraceParamus, NJClick Here For Details
OTHER INDUSTRY EVENTSWed., December 17, 20145:30 7:30 pmSonesta Hotel PhiladelphiaClick Here For Details
November 18 – 20, 2014EIBTMBarcelona, Spainwww.eibtm.com
2014 MPI-NJ Events
Continued on page 31
February 1012, 20153rd Annual Global Pharmaceuticaland Medical Meetings SummitHyatt Regency Philadelphia at Penn'sLanding To register, go towww.globalmedicalmeetings.com andmention priority code MPINJ to Save$50
4 november/december 2014 www.mpinewjersey.org
Happy Holidays from the MPI-NJ Office toyou, your co-workers, family and friends!
We hope you had a great Halloween and are nowlooking forward to the celebrating the holidaysand the new year with family and friends.
With the New Year approaching, this is a perfecttime to remind our members of the following:
UPDATE YOUR MPI MEMBER RECORD:On a monthly basis, the chapter membership listis downloaded from the MPI database. If any ofyour information has changed, such as a newemployer, email, contact information or more,you should remember to go into your MPI recordat www.mpiweb.org and update it so the correctinformation is on file for you. It is yourresponsibility to ensure that your member recordis correct. Due to privacy and security issues, weare not permitted to access or change individualmember records.
REPORT CEU’S FOR CREDIT:Please note: MPI-NJ does not track yourattendance at monthly programs. It is yourresponsibility to go towww.mpiweb.org/Portal/Career/Ceus/Add andadd your attendance and credit earned after eachevent.
HAVE A BALL WITH MPI-NJ:You might have noticed our squishy balls andtheme for this year…HAVE A BALL WITH MPI-NJ! Make sure to check out all the FUN activitiesand events we have planned for 2015! The onlything that would make it better is to have YOUthere with US!
WEEKLY (BI-MONTHLY) MEMBER UPDATE:Our President, Pam Wynne, started publishing aWeekly Member Digest to keep our membersinformed with updates on events and activitieshappening in the meeting industry and at MPI-NJChapter. This will now be called MPI-NJ Bi-Monthly Member Update and include the latestupdates at MPI-NJ, industry news, and some NJtrivia!
HOLIDAY PARTY – DECEMBER 1, 2014SAVE THE DATE: On December 1, 2014, we willbe holding our Holiday Party (in partnership withISES and NACE) at The Terrace at Biagio's inParamus, NJ. There will tons of food stationswith area caterers showcasing their food anddrinks along with local entertainment and more!This is a party you don’t want to miss!!
VOLUNTEERS NEEDEDWe STILL need YOU to help us execute the manyexciting activities and events we have penciled inon the MPI-NJ calendar. If EVERYONE justdonates one hour a month, there is so much morewe could accomplish at MPI-NJ! Please call us at201-875-2476 and find out how you can help!
MEMBERSHIP and AFFILIATE MEMBERSHIPIf you would like to join MPI-NJ, please go towww.mpiweb.org/join and fill out the application.Select New Jersey in the area where it asks you tochoose a chapter.
Would you like to speak with someone aboutmembership? Please contact our Vice Presidentof Membership, Patty Stern, [email protected]. Or contact the MPI-NJoffice at 201-875-2476.
If you are a MPI Member with another fabulouschapter, you can ALSO be a Member of the NewJersey Chapter as an Affiliate Member! The fee isonly $99.00 per year and you get all the benefitsof a MPI-NJ Member!
Please feel free to contact us anytime with anycomments, questions or suggestions.
Best Regards,Ruth Marion, CMP MPI-NJ [email protected]
What’sNewAtMPI-NJ?
www.mpinewjersey.org november/december 2014 5
5 KEY TIPS TO HELP EVENTS TO TREND ONLINE
In this article, I willshare 5 key tips tohelp events to trend
online. Onemisconception to trendingis that many people thinkyou have to rank top 10on the ‘worldwide charts’to be considered trending.That is not true! Hyper-local trending can bemuch more effective in
many cases. Even big brands like TD Bank haveproven that hyper-local trending strategies areproving to be extremely beneficial. That beingsaid, I am excited to share my tips with you.
1. Choose a SIMPLE hashtag & HEAVILYpromote it. Believe it or not, hashtags are oneof the most underused tools for events. Choose asimple one & market the daylights out of it!Don’t choose one that might be a struggle toremember. The only way your attendees willremember the simple hashtag is if it waspromoted and talked about often. A trendinghashtag lets other users on social media knowthat they are missing out on a popular event.Those users will try to get in the conversationeven though they are not at the event, and willless likely miss the next event. Additionally,journalists love picking up stories that havebegun trending online.
2. Display a social media feed at the eventthat supports multiple platforms(Twitter,Instagram, Facebook, Vine, etc.) & mediaformats (photo, video & profile pictures). It isimportant to use a social media feed thatsupports multiple platforms because you can bethrowing away double or triple the interactionwith your event without this. Typically I see thatevents only use twitter feeds, which is a BIGMISTAKE. I’ve worked on events where thebiggest influencers were instagram users.Sometimes the most posts came fromunexpected platforms. Additionally, people loveseeing themselves! Displaying a social mediafeed that supports photos, videos & profilepictures will multiply the amount of postspeople make. They will keep posting about thegood time they are having at your event just tosee themselves on the screen.
3. Use a live voting/polling display servicethat can utilize the hashtag to feed results toa big screen. This is 2014, and it is very hardnow to keep people's focus away from theirmobile devices, so I always recommend givingthem a fun and interactive way to engage withyour event using their devices rather than their'Facebook news feeds'. Giving them ways tovoice their opinions using your hashtag willdramatically boost the hashtag because theywould like to be more involved.
4.Provide incentives to boostinteractivity. No matter how cool and funusing these technologies are, some people havea bit of laziness to them that will prevent themfrom ever talking about the event. A goodsolution is to offer a chance to win a prize ofsome sort by participating. Contrary to popularpractices, the prize does NOT have to be anexpensive iPad or other expensive prize. Mostpeople will actually jump at the opportunity towin a FREE ANYTHING. Even a $25 gift card toa popular retail store.
5. Use a display system that can rotate, split-up or call up all of the mentioned serviceson one video feed. There are many providersfor each of the pre-mentioned hashtag services,but the problem with choosing all of them isthat each of them normally require a dedicatedcomputer and screen for their service. Also, ifyou only use one service by itself, the displaywill become monotonous pretty quickly. Use alow-cost service that can mix and match thedifferent services on one video feed to keepfresh interactive content for the attendees.
That's it! These are the techniques I use to trendevent hashtags and boost the presence andpopularity of your event online. I hope you havethe opportunity to put these methods into actionfor your next event.
Written by:Donvil CollinsFounder & [email protected] Ext.906
6 november/december 2014 www.mpinewjersey.org
NASSAU INN HOSTS THE MP
www.mpinewjersey.org november/december 2014 7
I-NJ NETWORKING EVENT!
What a great start to a new year ofnetworking events! We had al-most 100 people register to at-
tend our first MPI-NJ Networking Event,held on October 2nd at the Nassau Inn inPrinceton, NJ.
The event, titled (re) Discover Princeton,was truly an evening of discovery for ourguests! Our host, Nassau Inn, elegantlydisplayed their hotel and services with lav-ish food stations (with the Executive Chefon hand to visit with guests!), tours of theballrooms, meeting space and gorgeoushotel rooms.
Members, applicants, and guests caughtup with one another with lively conversa-tions and then we drew names for doorprizes that were donated by merchantsand restaurants located in beautifulPalmer Square.
We not only enjoyed delicious food anddrink, we were entertained with fantasticmusic by Wendy Zoffer, of the PrincetonMusic Connection. She played tunes weall know and love the entire evening.Please view and “like” a video from the
Continued on page 8
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MPI-NJ NETWORKING EVENT! (CONTINUED FROM PAGE 7)
MPI-NJ networking event at the Nassau Inn inPrinceton, NJ with Jim Long on the piano andWendy Zoffer playing flute:https://www.youtube.com/watch?v=1TYLxCRCQOU
A HUGE “thanks” goes out to Jamie Panfili-Volk-ert, Corporate Sales Manager for the Nassau Innfor all her enthusiasm and hard work putting thisevent together, and for collaborating with theshops surrounding the hotel that donated all thewonderful prizes. We would also like to thankthe Nassau Inn team - Mariela Blanco (Director ofSales), Ryan Halbasch (Associate Director ofSales), Jerry Perng, Melissa Dill and Jaime Wess(Catering Sales Managers).
And our sincere thanks for the wonderful doorprizes and favors from... McCarter Theatre, Agri-cola Restaurant, Winberie's Restaurant, Cran-berry Station, Lace Silhouettes, Ann Taylor, LindtChocolate and Nassau Inn’s Yankee Doodle Taproom.
SAVE THE DATE...Mark your calendars for theMPI-NJ Holiday Networking Event on December 1!
Recap of MPI-NJ NetworkingEventSubmitted by Patty Stern, CMP
www.mpinewjersey.org november/december 2014 9
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10 november/december 2014 www.mpinewjersey.org
THE AGE OF DISRUPTION EDUCATION PROGRAM SEPTEMBER 10
If meeting arrangements were madedirectly with Mother Nature herself, abetter day could not have been provided by
the Stone House at Stirling Ridge, as the 2014-2015 MPI-NJ Education Season opened onSeptember 10th, with featured speaker Dr.Lalia Rach. Outdoor seating under a pergolaand bright sunshine further enhanced aspectacular Mediterranean buffet lunch,before the ballroom doors opened for Dr.Rach's presentation, "The Age of Disruption."
Disruption has occurred in how we dobusiness, how we communicate and how wereach people. Dr. Rach shared genuine ideasand uncommon sense tinged with her specialbrand of humor as she described the newnormal. She set minds to consider why thehospitality industry will need to think and actdifferently as buyers or sellers, and why thesystems and processes of the last centurycould hamper success going forward. Buyershave new expectations, and through a briefQ&A, some answers were offered as food forthought.
Continued on page 12
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0, 2014 AT THE STONE HOUSE AT STIRLING RIDGE WARREN, NJ
12 november/december 2014 www.mpinewjersey.org
The Education Committee would like to thank itscommittee member, Greg Werner, for hisgenerosity on behalf of Landmark Hospitality andStone House at Stirling Ridge, who put their bestefforts forward and exceeded all expectations;Laralee Wren, representing Kalahari Resorts,MPI-NJ Diamond Sponsor, who introducedKalahari's new property in The Poconos, with ascheduled opening Summer 2015; GemLimousine, MPI-NJ's Transportation Sponsor;and Eclipse Events, who often partners withStone House at Stirling Ridge and providedsuperior audio/visual services.
Written by:Nancy Sutta BernsFreelance Program [email protected]
THE AGE OF DISRUPTION (CONTINUED FROM PAGE 10)
It is no longer just a game. Itis no longer just a weekendevent to play your sport.
Athletics, whether it is youth,collegiate or professional, thetravel needs for athletic travelersare rising. There is a uniquenessto this vertical market within thehotel industry, focusing on theneeds to the sports buyer, theyouth sports market and thecollegiate sports market.
The sports travel industry is saidto generate 47 million roomnights on an annual basis and inexcess of $182 billion per year,estimated by SportsTravelMagazine. This shows theelasticity of the market,regardless of the challenges weface in the economy.Additionally, the sports buyer isbecoming much more savvy,knowing what to ask for, where tolook for information, and desiredamenities. The sports traveler isalso very loyal, finding a brand orexperience and sticking to itwherever they can and returningeach season year after year.Sports travelers provide hotelswith a solid group business base.With the growing amount ofsports travelers, the amount ofsports travel agencies has grown,making third party sportsplanning companies prevalent inthe sports market place.Coaches, team managers andparents can leave the travelplanning to a professional.
According to the NationalAssociation of SportsCommissions, the youth sportstravel industry is worth anestimated seven billion dollarsand is growing 3 to 5 percentannually. Parents are investingin their children’s athletic career,
now that children typically playone sport year round. The youthtravel industry has become itsown niche, with largetournaments popping up all overthe country, not leaving out anycommunity. Due to the size ofyouth tournaments, the hoteldemand is high, stretching toneed more than just one hotel.The tournaments use many hotelswithin a community. And ofcourse, it isn’t just the teamtraveling to youth tournamentsbut families – leaving aneconomic impact on the host city.Families are using vacation timeand adding shoulder dates toaccommodate not just their sonor daughter's numerous games,but to entertain the entire familyduring their vacation.
Tournaments also bring in theirown governing rules, enforcing astay to play policy. Thetournament director will select anofficial housing partner (sportstravel agency) to handle all hotelroom blocks for that specifictournament. They will enforce astay to play policy, stating that allthose participating in thetournament must stay at a hotelthat the sports travel agency hasset up a group block with.
As specific and unique as youthtravel tournaments are, collegiateathletics has an entire niche of itsown. Not only doeschampionship events take overan entire city for a span of time,with an economic effect onhotels, local restaurants andbusiness, but the normal seasontraveling has its benefit to thelocal community. Many hotelchains, sizes and locations canbenefit from collegiate athletictravelers. College teams travel
midweek and weekends, rangefrom small teams (volleyball) tolarge teams (football) and arelocated in large cities and tertiarymarkets. Similarly totournament directors, collegecoaches are using sports travelagencies to assist with their hotelneeds. Many times, coaches willwant to stay in the same hotelyear after year when traveling tothat away game. Collegiateathletes have specific needs whenit comes to their hotel stay. If thestay is for more than one night,teams will request a meetingroom for the team to use as astudy space, meal space, andpregame meeting space. Roomscan have anywhere from 2 to 4athletes and request either onsitemeals, or information for localcaterers / restaurants. Coachesrequest for their team to beblocked together on the samefloor, pre-keyed and pre-registered rooms, as their mainfocus is the game, not necessarilythe hotel stay.
Sports travelers are not justlimited to those in youth orcollege sports. There are a vastamount of sports on all levelsthat travel all over the world.Sports is a dynamic, excitingmarket. Hoteliers can embracethe sports vertical, keeping asolid, loyal group business basein an elastic market, unharmedby the economy.
Written by:Melissa WinfieldManager, GlobalSales, SportsCarlson RezidorHotel Group
ATHLETIC TRAVEL – IT’S NOT JUST A GAME
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14 november/december 2014 www.mpinewjersey.org
MPI-NJ BOARD MEMBERS AT
Patty Stern, CMP and Carol Malinky, CMPwere delighted to represent MPI-NJ at theChapter Business Summit in Dallas, Texas
from September 18-21. The theme of the meetingwas Discover - Develop - Lead.
This educational and networking event providedover 250 MPI Board members the opportunity tolearn the latest trends in events, share bestpractices, be inspired and motivated by keynotespeakers, and network with other chapterleaders.
Patty took the Membership workshops and Caroltook the Education and Communicationsworkshops.
This valuable information will now be sharedwith the rest of the Board so that new ideas andbest practices can be incorporated movingforward.
Thank you to MPI International and theFairmont Dallas for providing all our meetingprofessionals with a fabulous conference and agreat time!
ATTEND THE CBS IN DALLAS
www.mpinewjersey.org november/december 2014 15
16 november/december 2014 www.mpinewjersey.org
HEARTWARMING INTERVIEWS WITH THE JON BON JOV
There are so many wonderful organizationsin New Jersey that help the communityand help others.
I had the privilege to interview two for this issueof OnSite - the Jon Bon Jovi Soul Foundation andThe NJ Sharing Network.
Here are the interviews and their important,heartwarming and interesting stories...
Soul Kitchen
Soul Kitchen is a Community Restaurant, a non-profit community program run by the Jon BonJovi Soul Foundation.
I had the opportunity to speak with HeatherGoldfarb, Marketing & Events Manager for theJon Bon Jovi Soul Foundation.
CM: Hi Heather, I have always been intriguedwith the concept of Soul Kitchen. Everyoneknows New Jersey's own phenomenal singer andperformer, Jon Bon Jovi, but not everyone mayknow about this wonderful community restau-rant program located in Red Bank, NJ.
Please describe what Soul Kitchen and the JonBon Jovi Foundation is all about.
HG: The JBJ Soul Foundation was originallyfounded in conjunction with the Soul ArenaFootball Team that Jon owned. The mission wasto break the circle of poverty through homeownership and through partnerships with serviceproviders the Foundation has built over 400homes.
The Soul Kitchen was founded 3 years ago to helpcombat the issues of food insecurity. TheSoul Kitchen serves healthy well portioned meals.Some of our customers pay with moneyothers contribute in other ways for their meals,they volunteer as dishwashers, bus people, etc.
CM: What is the community's favorite meal atSoul Kitchen?
HG: There are many meals that are favorites atSoul Kitchen, since we serve seasonal dishesin the winter I would say pork is a favorite orChef T’s Fall of the Bone Chicken. In the springand summer fresh items from our garden likegreens, tomatoes, peppers, things seasonedwith our fresh herbs, these are always very popu-lar.
CM: Are most of your customers local or do peo-ple come to Soul Kitchen from around the world?
HG: We get a mix, the majority of our customersare locals but occasionally we will get folksthat travel from other countries to see what SoulKitchen is about. We also have people visitfrom other states who are interested in our modeland want to see if they could replicate it intheir community.
Jon Bon Jovi and the General Manager of Soul Kitchen, Lou Morreale,at the World Hunger Awareness Event.
www.mpinewjersey.org november/december 2014 17
VI SOUL FOUNDATION AND THE NJ SHARING NETWORK
CM: Please describe how Soul Kitchen, the vol-unteers and patrons help each other and whatSoul Kitchen means to them.
HG: Their relationship to each other is recipro-cal, in the way that we rely on both to make ourmission work. Patrons don’t know who is payingand who has contributed in other ways to themeal, and we are designed that way. Everyone istreated equally, so how they help each otheris by sitting down and eating together and some-times sharing their stories or experiences.The Soul Kitchen relies on the paying customer topay a little extra to defray the cost of avolunteer meal, but we are able to keep our costsdown by relying on the volunteer we needboth to make our model work.
CM: Does the Jon Bon Jovi Soul Founda-tion plan fundraising events? If yes, pleasedescribe your favorite one.
HG:We use fundraising events to raiseawareness, we have done World HungerDay or we have hosted Art Shows from dif-ferent local programs, Gallery U was alocal art group that worked with peoplewho have had brain injuries, or Amanda’sEasel works with children who have beenexposed to domestic violence and use artas a way to express themselves andheal. These are some of my favorite events.
NJ Sharing Network
NJ Sharing Network is committed to saving andenhancing lives through the miracle of organ and tissue dona-tion and transplan-tation.
Jackie Lue Raia isthe Assistant Di-rector of ResourceDevelopment forthe NJ SharingNetwork. I wouldlike to thankJackie for takingthe time to sharesome vital infor-mation about whatthe NJ SharingNetwork does andhow they save lives.
CM: Please describe what NJ Sharing Networkis all about.
JLR: NJ Sharing Network is the federally desig-nated organ procurement organization for centralto northern NJ. We work with the 54 acute care
Jackie Lue Raia, Assistant Director,Resources Development - NJ SharingNetwork.
Continued on page 18
18 november/december 2014 www.mpinewjersey.org
INTERVIEWS WITH THE JON BON JOVI SOUL FOUNDATIO
hospitals in our designated service area to deter-mine suitability of potential organ and tissuedonors, facilitate recovery and transportation ofthose organs and tissue, and placement for trans-plantation throughout the country.
The goal of the NJ Sharing Network Foundationis to remember those who gave, honor those whohave received, give hope to those who are wait-ing, and pay tribute to the lives lost while waitingfor the gift of life. The funds raised by the foun-dation are used to support donor families, edu-cate and raise awareness in the community aboutorgan and tissue donation, and support trans-plantation research.
Our business purpose is to save and enhancelives every day through the gifts of organ and tis-sue. There are currently 120,000 people in theUnited States currently awaiting a life-savingtransplant. There are 5,000 here is New Jerseyalone. An average of 18 people die per day await-ing the gift of life, and we have the power to posi-tively impact this number by bringing awarenessand understanding to the community of whatorgan and tissue donation is truly about.
CM: Can you provide a few examples of what theNJ Sharing Network has done to help others?
JLR: NJ Sharing Network deals with life anddeath every day. One deceased donor has the
ability to save 8 lives with their organs, and en-hance the lives of 50 or more with their tissue do-nation. We provide donor families a way tocontinue the legacies of their loved ones, by cele-brating them and the gifts they gave. We supportdonor families from the time of their loss, and formany years after. There are many ways we sup-port these families, including a Donor Family Re-membrance Ceremony, where families make quiltsquares honoring their lost loved one that arepermanently placed on quilts. These quilts areproudly displayed at all our events and through-out our building.
Many of our volunteers are organ recipients, whospend time with us to show thanks and apprecia-tion for their second chances at life. Our Volun-teer Ambassadors, which are made up of donorfamily members, recipients and private citizenswho merely believe in our mission, present toschools, colleges, businesses and communitygroups on our work. They staff table displays atthe Motor Vehicle Commissions throughout thestate, and at community events. They knit andcrochet shawls of love, which are presented to allour donor families as a thank you for the life-sav-ing gifts they gave. In addition, we have numer-ous volunteers that come to our headquarters inNew Providence, to help with reception, mailings,and any other tasks we need help with…all in thename of raising awareness of our mission.
Every day, we create ways that our donor fami-lies, recipients and all who are touched by organ
www.mpinewjersey.org november/december 2014 19
ON AND THE NJ SHARING NETWORK (CONTINUED FROM PAGE 17)
and tissue donation to celebrate in whatever waythey choose, and we strive to be both responsiveand innovative in the ways we support our fami-lies and the community.
CM: What events does NJ Sharing Network holdto bring awareness to your organization?
JLR: One of the biggest events that we host isour annual 5K Walk/Race. This year alone, wehosted nearly 10,000 people who came to NewProvidence to celebrate life with us. The partici-pants were made up of donor families, recipients,those who are waiting for a transplant, hospitaland community partners. It is truly a day of cele-bration, hope and healing. (See attached picture)This event has gotten so large, we have now se-lected a second site for an April event, which willoccur in Bergen County.
In addition we have our Annual Golf Classic,which just occurred at Baltusrol Golf Club, inSpringfield, NJ. Every October we gather to re-member, honor and give hope.
We have recently launched our first ever NJSharing Network cycling team, which is yet an-other avenue to spread the word on our mission.Our goal is to participate in as many cyclingevents throughout New Jersey, as this audience isgenerally very health conscious. (attached is the2014 team.)
NJ Sharing Network seeks any and all opportuni-ties to raise awareness in our community. Wewelcome the chance to conduct presentations andexhibit in schools, businesses and at athletic events.We routinely visit Rotary, Elks and Lions Clubsthroughout the state. Please contact Jackie Lue Raia, at908-516-5686 or [email protected],if you have an idea of how we can spread our life-saving message.
Interviews by:Carol Malinky, CMPEvent DirectorC.A. Malinky Communications &[email protected]
20 november/december 2014 www.mpinewjersey.org
Bart Berkey, Author, Luxury Executive, Key Note Speaker, and Thought Leader is recognized in the industry as one of “Top 25 Most ExtraordinaryMinds in Sales and Marketing”. Bart inspires corporations, associations, and universities by sharing his passion. As a sales leader and former recruiter,his personal mission for the past twenty five years has been to seek excellence for himself and others by encouraging others “To Do” what others“Aren’t” to create differentiation and distinction. His book, “Most People Don’t, And Why You Should” (available on Amazon.com) shares real life storiesthat help convey this conscientious message.This article has been reprinted with the permission of Bart Berkey.
www.mpinewjersey.org november/december 2014 21
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Visit KalahariMeetings.com/NJ or call 855.411.4605 to learn more.POCONO MOUNTAINS, PA (COMING 2015) SANDUSKY, OH | WISCONSIN DELLS, WI
©2014 Kalahari Development LLC
Tania Grossinger, a member of the AmericanSociety of Journalists and Authors, is a free-lance writer and public relations consultant.
Best known for her memoir "Growing Up atGrossinger's"(available on Amazon.com), she iscurrently the author of "Memoir of an IndependentWoman; An Unconventional Life Well Lived" and achildren's book titled "Jackie and Me; A Very Spe-cial Friendship" about her special relationship withJackie Robinson. In addition to having publishedover 100 travel articles in newspapers and maga-zines, she has also appeared on the Today show,Good Morning, America, 20/20, NPR, and manyother TV and radio shows. Her public relationscredits range from Playboy Magazine and the Play-boy Club to Betty Friedan's "The Feminine Mys-tique" and the Israel Ministry of Tourism. She isalso listed in Who's Who of America.
Q. How are you related tothe Grossinger family andhow did you come to live atGrossinger’s, the famousresort in New York’sCatskill Mountains?
TG: My father, MaxGrossinger, was a firstcousin of Harry Grossingerand his wife, Jennie, whowas the matriarch most as-sociated with the popular-ity and success ofGrossinger’s. We lived inChicago but my father diedshortly after I was born anda year later my mother,Karla, and I moved to Cali-fornia.
As World War ll began to wind down, Jennie gavethought to reaching out to a more internationalclientele. Because my mother had been educated inVienna, was fluent in 13 languages and carried theGrossinger name, Jennie considered her to be theperfect person to help bring it about. She came outto Beverly Hills and offered my mother the job associal hostess, adding that at Grossinger’s, Taniawould finally have a family. It didn’t quite work outthat way but that’s how, in the spring of 1945, Iended up as an 8-year-old at Grossinger’s.
Q. Your book “Growing Up at Grossinger’s” wasoriginally published in 1975. Why has it been reis-sued now?
TG: One can never underestimate the power ofnostalgia. To tens of thousands of Jews in the tri-state area who were guests or worked their waythrough college at Grossinger’s, the hotel holdssome of the fondest memories of their lives. Andone can never discount the success of the film"Dirty Dancing."
Q. In retrospect, what are the strongest memoriesyou have about growing up at Grossinger’s?
TG: The many different and fascinating people Imet certainly heads the list. Where else would Ihave ever met and had a close relationship withJackie Robinson (about which I write in my newchildren's book "Jackie and Me; A Very Special
GROWING UP AT
22 november/december 2014 www.mpinewjersey.org
www.mpinewjersey.org november/december 2014 23
T GROSSINGER'S
Friendship"), watch Eddie Fisher being ‘discovered’on the Grossinger stage by Eddie Cantor or becomefriends with Rocky Marciano, Milton Berle, JerryLewis, Buddy Hackett, Jan Peerce, Harry Belafonteand so many other celebrities. The advantages ofgrowing up at a famous hotel were obvious; I didn’thave to make my bed, wash the dishes or clean myroom. I could go to the day camp, play tennis,swim, eat as much food as I wanted and watch starstudded entertainment almost every night. On thedownside, I always had to be the ‘good girl’, after allI was a ‘Grossinger’, I could never show anger, andthe guests always came first even when, as a kid of asingle parent, I wished sometimes I could comefirst too. I have to laugh when I think back on someof the silly things my friends, the children of vari-ous family and staff members, did to occupy ourtime. We’d sneak frogs into the swimming pool.When guys put towels on their doorknob to alerttheir roommates they were otherwise occupied,we’d run up and down the hall and pull them off.When forced to play with guests we didn’t like, we’dlead them to the labyrinth of pathways under thekitchens and boiler rooms and ditch them there. Ifwe were lucky, we were never allowed to play withthem again (Yeah!)
Q. How did a resort area of close to 350 resorts,hotels and bungalow come to such a sudden demisein the 1980’s. Grossinger’s was sold in 1986, I be-lieve and at this point there are not even a handfulof properties left.
TG: It was not just one thing; anumber of factors converged. Jettravel and the budding popular-ity of cruise ships made new des-tinations more attractive, peoplebecame more health consciousand shied away from heavilycaloric eight course meals,women were more independent,no longer wished to travel withtheir parents to meet met eligi-ble young men, name entertain-ers could make more moneyappearing on TV than they coulddriving four hours up Route 17 toperform in the Borscht Belt.Conventions, the one profit op-tion left, diminished the per-sonal attention guests whoreturned year after year looked
forward to and the younger generation of hotelfamilies chose to go separate ways. Whether gam-bling in the Catskill will make a difference, we'llhave to see!
Q. What have you been up to since you leftGrossinger’s?
TG: I recently publshed a memoir titled "Memoirof an Independent Woman; An Unconventional LifeWell Lived" which covers highlights of that mostunconventional life. I handled public relations forPlayboy Magazine and the Playboy Club in NewYork in the 1960’s during which I got to spent qual-ity time with Hugh Hefner, Ayn Rand, Johnny Car-son, Tim Leary and Jean Shepherd. At the sametime I launched the promotion for Betty Friedan’s“The Feminine Mystique”), and as a freelancer havehandled PR for such disparate accounts as ArtD’Lugoff’s Village Gate and the Israel Ministry ofTourism. I have written five books including“Weekend”, a medical mystery thriller I co-au-thored about a Catskill resort that might be in thethroes of a cholera epidemic and is currently out asan eBook. I am frequently invited to speak to socialgroups about each of my books. My travel articleshave been published in over 100 national and localnewspapers and magazines, I've beenlifestyle/travel correspondent-at-large for SallyJessy Raphael’s TalkNet and am in the process oforganizing my memorabilia, papers, etc for Bran-deis University which has offered to include themin their archives.
(Continued on Page 24)
24 november/december 2014 www.mpinewjersey.org
Mom Grossinger had one mandate for the diningroom; “never let anyone go hungry.” To my knowledge,nobody ever has. Which calls to mind the answercolumnist Leonard Lyons’ wife Sylvia, once gave to thequestion, “What can we do at Grossinger’s that’s slen-derizing?” “Go home”, she quipped.
The kitchens in thehotel are run in ac-cordance with strictOrthodox Jewishtradition. They areglatt kosher. TheBiblical injunctionabout not boiling akid in the milk of itsmother, later ex-tended by early Jews
into a prohibition against eating anymilk product where meat is served, istaken with utmost seriousness. Certainfoodstuffs like shellfish, pork, andmeat from the hindquarters of an ani-mal are also prohibited.
Since meat and dairy food can’t beprepared together, the Grossingerkitchen is actually two kitchens, eachwith its own dishwashing and silver-cleaning machines, steam tables, soupkettles, walk-in freezers, and refriger-ated storerooms. Two completely dif-ferent china and silver services areused-one for the breakfast and lunchmeal (dairy) and the other for theevening meal (meat). The hotel evenhas put on its staff a full time“shochet” – a butcher licensed by arabbi to slaughter poultry.
The kitchen staff works long hours.In order to have everything ready forthose who might be early risers orcan’t wait to show off their prowesson the golf course, the breakfast crewshows up at 5:00 a.m., followed justtwo hours later by the luncheonchefs, who like to get an early starton their preparations. The meatmeal is set into motion shortly afternoon. And the staff’s efforts show.
The hotel’s reputation for gourmetfood was international. And de-served. A look at a typical dinnermenu for one Saturday evening in1947 shows why.
FruitChilled California Cantaloupe Melon,
Cooled Apricot Nectar
Frosted Sun Valley Tomato Juice
RelishSpanish Queen Olives, Homemade Dill Pickles,
California Ripe Olives
SoupGarden Vegetable Soup, Consommé with Egg Flakes,
Clear Broth en Tasse
EntréeGrilled Sweetbreads on Toast, Hawaiian
DinnerBroiled Prime Rib Steak, Cressoniere
Stuffed Breast of Veal with Peach Glaze
Roast Shoulder of Spring Lamb with Mint Jelly
Chicken Paprika with Spaetzel
Roast Philadelphia Capon, Sliced Apple
Broiled Young Fowl en Pot, Matzoh Ball
Assorted Garden Vegetable Dinner Plate
VegetablesFrench Fried Potatoes, Fresh String Beans
SaladTossed Mixed Green Salad Bowl,
French Dressing
DessertBlack Raspberry Fruit Ices
California Lemon Chiffon Pie
Lemon Sponge Cake
Macaroon Fruit Slice
Chocolate Brownie
Assorted Cookies
BeverageDemi-Tasse Orange Pekoe Tea
Assorted fresh Fruit Bowl
Assorted Nuts
Assorted Mints
Growing Up at Grossiner’s (Continued from Page 23)
Story compiled by:Mary Lou PollackOcean Place Resort and [email protected]
26 november/december 2014 www.mpinewjersey.org
MEMBERSHIPCORNER
In mid-September, MPI Global hosted the Chapter BusinessSummit (CBS) in Dallas, Texas. This is an annual meetingwhere chapter leaders worldwide convene to share best prac-tices, network to build relationships and work collaboratively tocome up with innovative ideas to help chapters and the meet-ings industry progress.
Knowledge is shared freely in an effort for the chapters to helpone another be the best chapter possible!While many great ideas were presented that will help us con-tinue being an awesome chapter, two areas of discussion res-onated for me with regard to your membership in MPI-NJ:
Thanking your Boss/Employer for supporting your involve-ment in MPI-NJ!We’re always so focused on relating the value of your involve-ment as a member, we forget how critical it is to thank employ-ers for supporting your membership in the organization. Intoday’s business environment that’s riddled with uncertainty, it’smore important than ever to nurture your MPI community bymaking the effort to attend as many chapter programs as possi-ble.
Also important is for your employer to be reminded that yourparticipation in our chapter activities is relevant and adds valueto the contributions you make to the company; ensuring you’reeducated about current industry issues and up to speed on thenewest products and services available for meetings, events,conferences and conventions.
NEW! “Letter To Your Boss” Campaign from MPI-NJ:If you’d like for your boss or employer to receive a “Thank You”letter from MPI-NJ, please email Patty Stern, CMP([email protected]) with the name, title and address whereyou would like us to mail the letter. In the letter, we’ll applaudtheir support of your membership and applaud you, too!
We believe the gesture of mailing this letter will help your bossremember your value and respect your dedication to being thebest industry professional possible…we hope you’ll take advan-tage of this offer!
Networking: Planner/Supplier relationships!Over and over again, conversations took place about how mem-bers can extract the most value out of their membership in MPI.Networking was at the top of the list for discussion with every-one agreeing that planners and suppliers need each other! Pro-fessional-level meetings can’t exist without the planner &supplier relationship.
When I joined MPI back in 1996 (as a supplier), having accessto hundreds of potential new customers was thrilling. After myfirst meeting, I returned to the office excited to tell my bossabout all the companies represented with planner members forus to work with. And, I was fortunate when I first joined to havea fellow supplier mentor me about the lay of the land.
A seasoned and respected member, she guided me about howto develop solid relationships that would eventually lead to newbusiness and access to valuable resources through networkingand committee involvement. Below are helpful highlights:
• Every member of the chapter, regardless of membership des-ignation, is important. Suppliers do business with each otheror can refer one another. Planners support each other asvaluable resources for guidance and recommendations andlean on one another to weed through planning challenges.
• Handing out a business card and expecting new business tocome your way doesn’t work. Think about it differently…TheABC’s to good networking when you meet new industryfriends at a chapter function are:
A: Be selfless! Think about what you can do for others, notwhat they can do for you.
B: Don’t market yourself. Rather, think about someone youknow who would be helpful to them.
C: Be a HERO. When you connect two people, suddenlyyou’re a hero and your influence level increases.
• Suppliers: Before you reach out to a planner, research theirbusiness to make sure your service is the right fit for them.Also, attend education programs and “listen” like a planner.This will enrich the relationships you have with planners byenabling you to talk about more than what you want them tobuy from you.
• Planners: Remain open to meeting new suppliers! You maynot need their service directly but it may be perfect for an-other planner you know.
• Get on a Committee or accept a position to Chair a commit-tee: The most effective ways to build relationships is throughserving on a committee; this provides opportunity to shareyour skills for the betterment of the chapter or take on a newchallenge to develop a new skill. Plus, committee work is agreat way to learn the work-style of those you’re serving with.This is where the buyer/seller relationships really begin.
Are you ready to select a committee to serve the chapter andput your networking skills into play? We are ready for YOU!Please contact:Patty Stern, CMP (VP of Membership) [email protected] Rebecca Wakefield, CMP (Director ofMembership at [email protected]
Article written by:Patty Stern, CMPVP of [email protected]
THANK YOU FOR BEING A MEMBER!
28 november/december 2014 www.mpinewjersey.org
PRESTIGIOUS CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPE
We hope you enjoy the holiday season bystarting them off with these fabulousrecipes!
These favorite holiday recipes are brought to youcourtesy of Harrah's Resorts, Kalahari Resorts &Conventions, and Ocean Place Resort & Spa. Enjoy!
Sticky Toffee PuddingYield 12 servings
12 oz Mejool Dates pits removed
( & enough water to cover dates in a pot)
6 oz Dates rough chopped
1.5 tsp baking soda
4.5 oz unsalted butter
9 oz sugar
5 eggs
9 oz all purpose flour ( self rising--- 1tsp baking powder,
1/2tsp salt, sift twice)
Spice mix ( 1/2T cinnamon, 1/2T allspice, 1/2tsp nutmeg,
1/2 tsp ground mace, 1/2tsp ground cloves)
1.5 T Yogurt
Toffee sauce
6 oz butter
6 oz brown sugar
6 oz Hev Cream
MethodBoil water to cover dates & add baking soda, let soak until soft-
ened and puree in food processor ( may turn green, that’s OK)
Cream butter and sugar until fluffy and pale, add eggs & flour
on low speed until batter is formed.
Add dates, & liquid you boiled them in, yogurt and spices to
batter until well incorporated
Pour batter into buttered baking pan.
Bake in oven at 325 for 30 min or until knife inserted into cen-
ters comes out clean.
For the toffee sauce bring sugar, butter and cream to a boil and
reduce until thickened. Reserve warm for the puddings.
Cut into 12 equal size squares, Drizzle Warm Toffee sauce over
pudding and top with your favorite ice cream.
Chef RobertSchoellWith over 20years of experi-ence in the culi-nary industry,Chef Robert
Schoell is the Executive Chef atHarrah’s Atlantic City, a CaesarsEntertainment property. During histime with Harrah’s Atlantic City, henot only oversees daily culinary op-erations, but he also was key to therebranding and conceptualization ofall food and beverage outlets at theproperty during renovations in theearly 2000s. Executive ChefSchoell was previously with ValleyForge Casino Resort and Wynd-ham Hotels and Resorts. He re-ceived his culinary arts degree in1993 from The Restaurant Schoolin Philadelphia, where he was bornand raised.
www.mpinewjersey.org november/december 2014 29
ES Pumpkin Pecan Pie Soup with Chantilly LaceYield 8 oz cup or 12oz bowl
8-12 oz Cream of pumpkin soup - Per recipe 170*
1 Tblsp Chantilly Cream - Per recipe in a small tip
less pastry bag
1 each Baked sugar free pie crust cut out -
Seasonal motif
2 tsp Pecan pieces - Lightly toasted
Method1. Ladle soup into cup or bowl
2. Pipe Chantilly onto top of soup in a zig zagging yet
swirling fashion
3. Place baked pie crust on top of soup in the middle
4. Evenly distribute pecan pieces
Supporting RecipesCream of Pumpkin SoupYield 1.5 Gallons1 1/3 lb Yellow onion - ½”chopped
1/2 Lb Whole butter - Lightly salted
1/2 Cup All purpose flour
2 1/2 Gal Chicken stock
4 1/4 Lbs Whole roasted seeded, peeled, pureed - Use canned
pumpkin if necessary
1 1/2 Cup Coco Lopez
3/4 Tbsp Ground cinnamon
1 1/2 Tsp Ground mace
2 cup Heavy cream
1 Tblsp Iodized salt
1 Tblsp Toasted cumin
1/2 Tsp White pepper - Ground
1 1/4 - cup Whole butter - Lightly salted and room temperature
1. Place whole butter and onions into a heavy gauge aluminum pot or stain-
less steel steam jacket, turn to medium heat and cook until onions are
translucent while stirring.
2. Add flour and stir for five minutes
3.Add chicken stock and simmer for five minutes while stirring
4. Add pumpkin, coco Lopez, salt and seasonings and blend well. Simmer
for five minutes
5. Add heavy cream and simmer while stirring for five minutes
6. Strain through a fine sieve with a ladle into another container
7. Blend in soft butter thoroughly. Serve immediately or cool to 35 degrees F
within 3 hours
8. Label, date, and refrigerate covered
Chef JosephA. HylandJoe’s extensiveculinary knowl-edge and experi-ence defines thestandard of ex-
cellence that our guests have cometo expect at Kalahari Resorts. A 10year veteran of the Kalahari, Joe’simpact can be seen in every facetof Food and Beverage at Kalahari.Joe’s 40 year career has taken himaround the world, and his awardwinning skills have been show-cased at destinations in Korea,New York, Miami, Seattle, Califor-nia, Philadelphia, Chicago, andMinnesota. From owning and oper-ating his own four star restaurant,to taking the helm as Culinary Di-rector at such iconic Las Vegasdestinations as the Venetian, MGMGrand, Paris, and Treasure Island,Joe’s dynamic abilities continue totake Kalahari to new levels. Joehas 3 children and enjoys compos-ing music on his guitar and key-boards in his spare time.
Pumpkin Pecan Pie Recipe Continued on page 31Prestigious Chefs Recipe’s Continued on page 30
PRESTIGIOUS CHEFS SHARE (CONTINUED FROM PAGE 29)
30 november/december 2014 www.mpinewjersey.org
Butternut Squash and Apple Soup
1 large butternut squash halved lengthwise
and seeded
2 tbsp butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3 Granny Smith apples, cored and chopped
Method1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour water into a baking dish to be about 3/4-inch deep.
Add squash to the water with the cut side up.
3. Roast in preheated oven until squash is soft, approx... 45;
Remove from oven allow to cool till you can handle.
4. Melt butter in a pot. Saute shallots until soft, approx... 5.
5. Pour 5 cups chicken stock into the pot; stir. Add apples;
bring to a boil, reduce heat and simmer until the apples are
tender, approx. 20.
6. Scrape the flesh from the butternut squash, with a spoon;
add to the stock. Add remaining stock to the pot
Bring back to a simmer, cook until everything is heated
through, 5 to 10 minutes.
7. Puree soup with a blender until smooth.
Thank you to all the chefs for sharing their wonderfulrecipes with us!
Carol Malinky, CMP
Event Director
C.A. Malinky & Events
201-232-0110
Chef BarryWallingChef BarryWalling is theExecutiveChef at OceanPlace Resortand Spa. He iscelebrating the
opening of the new restaurantSEAVIEW at Ocean Place.
Barry sends his Butternut Squashand Apple Soup recipe to inspire usall to enjoy the bounty of the FallHarvest.
With Love from Ocean Place!!!
www.mpinewjersey.org november/december 2014 31
President’s Message (Continued from Page 3)
As we wind downthe year and lookforward to holi-days and time off,I hope you willtake time to re-flect on our col-lective as well asyour own per-sonal accomplish-ments, thinkabout setting newgoals for nextyear as well assetting expecta-tions for what youwant out of your
membership. How will you “SHOW UP” andhow will you drive us to “SHOW UP”?
I wish you the warmest wishes for a good holi-day season.
See you in January!
PamWynne, CMM, CMPMPI NJ Chapter President - 2014-2015
Thank you for your support by
providing ground transportation
to our guests.
Special 30thAnniversaryCommittee
Calling all members who would like to bepart of this special committee which willconvene in December to begin planningour Anniversary Year of Activities.Committee will be responsible for workingwith special events, communications, andthe Office of the President to drive themessage around our 30th Anniversary inDecember of 2015.
If you are interested, please contact RuthMarion at [email protected] will consolidate the list so we canbegin contacting the committee. Thankyou.
Pumpkin Pecan Soup(Continued from Page 29)
Pie CrustYield 1.5 cups1 ½ cups all-purpose flour
¼ tsp fine salt
1 tsp granulated sugar - optional
4 oz cold unsalted butter - cut into
small pieces
4-5 Tblsp ice water
NOTE: For savory crusts do not add sugar and per-
haps replace with countless of other seasonings ie;
curry, chives, saffron etc etc
1. Combine the flour, salt, and sugar in a large bowl
and stir briefly until the mixture is aerated. Using a
pastry blender or your fingers, cut the butter into the
dry ingredients until it’s in pea-size pieces that are
slightly yellow in color, about 4 to 5 minutes.
2. Drizzle in 4 tablespoons of the ice water and mix
just until the dough comes together. (Add the last
tablespoon of ice water if necessary, but don’t over-
work the dough or it’ll become tough.)
3. Shape the dough into a flat disk, cover it in plastic
wrap, and refrigerate for at least 30 minutes, then
use it in the pie or tart recipe of your choice. Bake
at preheated 400*F
Chantilly CreamYield 1 - 9” pie¼ cup Prepared heavy mayonnaise
¾ cup Whipping cream
1. In a mixing bowl hand whip cream until soft peaks
form
2. Fold in mayonnaise blending thoroughly
3. Refrigerate to 35 degrees F within 3 hours
4. Label. date
32 november/december 2014 www.mpinewjersey.org
NEW, TRANSFER & AFFILIATE MEMBERS
This listing contains all New Members, Chapter TransferMembers and Affiliate Members from
September 1 to October 31, 2014.If you should not be listed please contact:
Must be 21 years of age or older to enter the Sands Casino.
GAMBLING PROBLEM? CALL 1-800-GAMBLER.
DESTINATION INNOVATION.At Sands Bethlehem, we’ve assembled the best and the brightest to assure meetings and tradeshows go beyond the expected. Our 12,000 sq. ft. of meeting space and 14,000 sq. ft. of tradeshow space merge seamlessly with our exceptional accommodations and exquisite catering. We offer the latest in technology, 10 dining choices, legendary entertainment, outlet shopping, rejuvenating spa services and so much more.
Simply stated, we’re at the top of our game so you can be at the top of yours.
Book your meeting or conference today by calling Alyssa Lippincott at 484.777.7497 or email [email protected].
PaSands.com | Follow Us
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NEW MEMBERSJENNIFER CARMELLAEvents Marketing3 Mac Arthur Street,High Bridge, NJ 08829
TRACY COULSONProducer/BusinessDevelopment5 Alles Court,Flemington, NJ 08822
STACIE DEMICCOIEEEEvent Sourcing & ContractingSpecialist445 Hoes Lane,Piscataway, NJ 08855
MARIA JEDREJCICJet Set SportsDirector196 Rte 202 North, PO Box 366Far Hills, NJ 07931
DANIELLE JOHNSONLa Cantera Hill Country ResortSenior Sales Manager10333 E Dry Creek Rd, Suite 450Englewood, CO 80112
CATHIE MYERSBest Friends Animal SocietySenior National Events Specialist5001 Angel Canyon Road,Kanab, UT 84741
LISA PLATTConcord Hospitality EnterprisesSenior Account Executive801 Rutherford Ave,Rutherford, NJ 07070
JACLYN SAUVESmart Card AllianceManager, Conference Services17 Plaster House Rd,Southbury, CT 06488
TRANSFERSTERRI ABRILGreater Miami Convention &Visitors BureauDirector N E Sales701 Brickell Ave Suite 2700Miami, FL 33131-
TRACY BLITHE CMPNew Jersey Association for Justice Inc.Manager, Meetings & SpecialEvents150 W State St, Capitol ViewBuilding, 3rd FlTrenton, NJ 8608
KELLY CONNORSMohegan Sun at Pocono DownsSales Manager1280 Highway 315Wilkes Barre, PA 18702
www.mpinewjersey.org november/december 2014 33
Crave Caterers866.683.3586
www.cravecaterers.com
Palace at Somerset Park(732) 3029922
www.palacesomersetpark.coml
Hilton Hasbrouck Heights/Meadowlands Hotel
2012886100www3.hilton.com/en/hotels/ne
wjersey/hiltonhasbrouckheightsmeadowlandsEWRHHHF/index.html
The Heldrich Hotel7327294670
www.theheldrich.com
Sands Casino Resort Bethlehem4847777443
www.pasands.com
MPI-NJ CHAPTER would like to acknowledge and thank ourStrategic Partners for their Support of the Chapter
GoldPlatinum
DiamondCaesars Entertainment
8556338238www.cravecaterers.com
Kalahari Resorts855.411.4605
KalahariMeetings.com/NJ
34 november/december 2014 www.mpinewjersey.org
VP AdministrationKaaren Hamilton, CMPCarlson Rezidor Hotel Group908448[email protected]
VP EducationKellie Ann Cahill, CMPNew York Hilton Midtown212261[email protected]
VP MembershipPatty Stern, CMPChief Creative OfficerPatty Stern Creative973669[email protected]
BOARD OF DIRECTORS
EXECUTIVE BOARD
PresidentPam Wynne, CMM, CMPCarlson Wagonlit Travel908423[email protected]
Immediate Past PresidentJulia Ramos, CMPJR Global Events Associates201333[email protected]
VP CommunicationsMary Lou PollackOcean Place Resort and Spa732571[email protected]
VP FinanceTodd Steinberg, CMPSonesta Collection8622287079 [email protected]
Director of CommunicationsCarol Malinky, CMPC.A.Malinky Communications201232[email protected]
Director of EducationNancy Sutta BernsNancy Sutta Berns, LLC.973886[email protected]
Director of FinanceMichael BrillMEDALS LLC (MedicalEducation Delivery, Advisoryand Logistics Support)732659[email protected]
Director of MembershipRebecca Wakefield, CMPKPMG, LLP201307[email protected]
www.mpinewjersey.org november/december 2014 35
COMMITTEE CHAIRS
Ambassador Committee
Richard McCadden, CoChairWyndham Hotels973377[email protected]
Awards & ScholarshipCommittee
Jamie Keith, CMP, ChairHilton Newark Airport908820[email protected]
Education Committee
Rhonda Moritz, CoChairCadaret Grant and Company973770[email protected]
Membercare Committee
Rebecca Wakefield, CMP, ChairKPMG LLP2013077259 [email protected]
Nominating Committee
Julia Ramos, CMP, JR GlobalEvents Associates, LLC201333[email protected]
OnSite Committee
Paula Dellaluna, ChairGEM Limo732618[email protected]
PR/Marketing Committee
Michele Ross, CoChairFRHI Hotels and Resorts709883[email protected]
Social Media Committee
Lisa Drake, ChairOcean Place Resort & Spa732571[email protected]
Bruce Boillotat, CoChairRoyal Coachman9734003204 [email protected]
Special Events Committee
Merlene Wilder, CMP, CoChairTeamUnity (formerly UniREc)973325[email protected]
Edie Leibman, CoChairLPC Consulting, LLC.973992[email protected]
Student LeadershipCommittee
Melissa Winfield, ChairCarlson Rezidor Hotel Group973919[email protected]
Chapter Administrator
Ruth Marion, CMPMPI NJ ChapterPhone: 201875[email protected]
