Attending the "Stepping Out on the Fun Side" reception was worthwhile for Don Webb, meeting planner for the Environmental Protection Agency. As a coordinator for groups of 25 to 500 people, he likes to check out the area restaurants before he recommends them.
That can be time-consuming, but at the event hosted by the Alexandria Convention & Visitors Association (ACVA) last week, he was able to sample menu items from more than 20 restaurants and talk to representatives from hotels, retail stores and local entertainment groups.
"This kind of showcase is very helpful," said Webb. "It's nice to know something about the restaurants without having to go to all of them."
THIS WAS EXACTLY what the organizers of the event and the participants were hoping for. Annmarie Pittman was among the guests. She was an international meeting planner for 25 years and was appointed to the Board of Governors of the ACVA by the City Council at its June 10 Meeting. She also served as chair of the Alexandria Commission for the Arts for six years.
"The event the other night was a wonderful example of cooperation among the hotels and restaurants in Alexandria to acquaint meeting planners with what our city has to offer. It was a good turnout, and people stayed on a long time," said Pittman.
Amanda Wallingford, manager of Stella's Restaurant, was there serving crab and artichoke dip.
"ACVA is great about keeping us in touch with the meeting planners. This is a great way to see everybody and touch base with colleagues," she said.
Claude Yakoub, banquet manager at La Bergerie, was serving smoked salmon, Sorrento ham and melon, and sweetbreads and mushrooms, and he said, "This is a great affair. We do need the exposure, and this helps us so much."
Stella's and La Bergerie are not new, nor were most of the other restaurants represented at the forum. Yet, sometimes it helps to jog planners' memories of just what's available.
Webb knows the owner of Joe Theismann's but hadn't been there in a long time. Representatives from Theismann’s were there serving Chesapeake crab balls and peanut chicken skewers.
"It was exciting to see Joe Theismann's Restaurant there. I had lost track of them," said Webb.
He was also glad to know that the people at the Hilton Alexandria Mark Center were enthusiastic about getting government business. While most of Webb's groups like to be in Old Town, the Hilton is a good backup because it is one of the larger hotels. He also likes the fact that Clyde's is down the road from the Hilton.
"My people like to have places to go to after their meetings," he said.
SEEING WHAT'S NEW IS also helpful for planners. Sheraton Suites Alexandria was showing off their new Sweet Sleeper Bed, which will be installed during a complete renovation at the hotel. Their executive chef, David Ratzenberger, was displaying his expertise with a creation of pan-seared sea scallops with pancetta over butternut squash puree. Served in a martini glass, it looked as good as it tasted. A copy of the recipe was even distributed to guests.
Planners were able to meet the new chef at Potowmack Landing Restaurant. Duane Keller joined the Potowmack Landing team last October and said, "We've come a long way since October. We are establishing who we are — America's fish house."
Debbie Collier was there representing Stardust. She had brought along several of the themed menus that the restaurant has done over the years. It has enjoyed creating many things to accommodate different groups. At the forum, it was serving Chinese sausage and chicken stir-fry over pasta.
"We do a lot of special events, weddings and association meetings," said Collier
Gadsby's Tavern Restaurant was presenting items such as mushrooms stuffed with crabmeat, mozzarella wrapped in eggplant, and duck breast. The restaurant is in the process of updating its menu and making it a little lighter than before.
Meeting planners also had a chance to check out some of the local entertainment. Scythian, a local Celtic band, performed, as did some of the dancers from Las Tapas.
Rick Normoyle, one of the piano players at Seagar's, played the keyboard. Stephanie Brown, director of marketing for George Washington's Mount Vernon, was there, representing all that Mount Vernon has to offer for groups, and tempting the guests with chocolate bread pudding with dark rum hard sauce, and apricot bread pudding with caramel.