Starting in February, Silicon Valley NACE began using a new format for announcing our meetings and registering our guests. The procedure is new, but you'll still receive the same great benefits from your NACE membership.
To RSVP, please click "Register Now". Please RSVP by noon on Friday, March 12. After then, a $10 late fee will be added. If you encounter any problems registering, please call Natti at 408-799-4347 or Robbie at 408-245-9120.
Join us for a dynamic evening with your best colleagues in Silicon Valley's hospitality industry. Each meeting is an opportunity for sharing ideas and advice about catering and managing special events. Bring spouses, friends, and colleagues.
You'll enjoy three hours of great networking, a sensational dinner, a valuable educational program about blogs and social media, an affiliate presentation, a member testimonial, and exciting raffle prizes.
PROGRAM: Stay up-to-date on the fast-moving world of blogging and social media. In a return engagement to Silicon Valley NACE, Andy Ebon, the Wedding Marketing Authority, brings some fresh answers to the ongoing question: What can I be doing to be more effective in communicating my company’s marketing message? He calls this presentation "Cut through the communications clutter with cutting edge tools."
As a special bonus the following morning, Andy will present his well-known workshop, "Building A Focused Social Media Strategy". Attendees will learn about writing quality blog content for a targeted audience, using Social Communities effectively, marketing via text messaging, and reducing anxiety about using Online Social Media. Registration for the workshop is separate from our dinner meeting. Click here to read more and RSVP for the workshop.
Andy is an international public speaker, giving keynotes, presentations and seminars, primarily on Marketing, Blogging and Social Media. Since 1997, he has been the owner-operator of EBS Virtual Communications, a Las Vegas based Internet marketing company, and he publishes TheWeddingMarketingBlog.com, a business-to-business blog that serves the Wedding Industry. He recently co-authored “The Power of the Platform: Speakers on Purpose” featuring his chapter, “Building a Focused Social Media Strategy.”
MEETING SPONSORS include Dina Ardizzone, of Il Fornaio Catering (dinner); Ruby Frandsen, of BBJ Linens (linens, napkins, chair treatments); Christine Le, of Pink Lincoln Floral Design (centerpieces); Turner Hayes, of Elite Entertainment, Liza Meneses, of May Inspired (menu); Claudia Akers, of Claudia Akers Photography (decor photos); Danielle Stolman, of Not So Still Life Photography (networking photos); and David Ethridge, of AVR Films (videography). Photos of the meeting will be posted soon. Please click "camera icon" (below picture) for all photos, and click "Photo Gallery" (in the "Quick Links" box, at left) for separate decor and networking photos.
RAFFLE prizes include one complimentary Friday or Saturday night stay at the Hilton San Jose, a box of fine truffles (donated by Chocolate a la Carte), a $25 Starbucks Card and Tote Bag (donated by Hey Mr. DJ), and a $150 Gift Certificate donated by Michi Sushi, in Campbell.
COMMUNITY SERVICE: We support a different community non-profit at each meeting. For this meeting, please bring a pair of gently worn shoes to donate to help the Haitian refugees. We will be working with the American Red Cross to get them shipped to Haiti. The Board of Directors would like to know the community organizations that YOU, our members, want to support. Please let any board member know of your community service idea.
MENU
Il Fornaio Chardonnay
Il Fornaio Chianti Classico
HORS D'OEUVRES: (All Passed)
Fragole Ripiene
(Strawberries filled with herbs and Bousin cheese)
Crostini Assortiti
(Seeded baguette toasted with extra virgin olive oil served
with the assorted toppings: brie and roasted garlic clove,
fresh tomato basil and garlic, black olive tapenade, roasted
red bell peppers)
Il Fornaio's freshly baked breads and olive oil
INSALATA:
Insalata del Fornaio
(Mixed greens, garlic croutons, parmesan; house vinagrette)
ENTREE:
Pollo al Mattone
(Chicken breast marinated with lemon and fresh herbs,
cooked on the wood-fired grill; roasted potatoes and sauteed vegetables)
Fusili Vegetali
(Corkscrew pasta with seasonal vegetables and marinara sauce)
DOLCI:
Tiramisu
(Lady fingers, rum, zabaglione and mascarpone cheese, espresso and cocoa powder)
Il Fornaio Coffee and Tea Service
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