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Recipe of the Month

Grilled Salmon with Charred-Corn Salsa

Ingredients

  • 4 ears shucked corn
  • Olive oil cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
  • 4 (4-ounce) salmon fillets

Preparation

1. Prepare grill.

2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

Quote of the Month

July Quote

Newsletter

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June 2014  

President's Report

 July is an exciting month for NACE members across the country as we will gather in Baltimore for the EXPERIENCE! 2014 Conference and Expo. This year I am honored to be representing the Queen City along with six other outstanding members from our Chapter:
-          Liz Ballenger
-          Rachel de Bernardo
-          Erin Dennis
-          Justen Hix
-          Monica Robinson
-          Crystal Watson
 
Over the course of 3 days, we will have the opportunity to participate in more than 30 educational sessions developed by talented leaders in catering and events. We will also experience the latest in culinary and design trends through expertly produced events. In addition, the Marketplace Expo will give us access to companies that offer a variety of products and services vital to industry professionals.
 
Not making the trip??  No worries!  On August 18th, we will host a Conference Recap to share everything that we learned from EXPERINCE!  2014. 
Hope to see you all there!
Kim Werner
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Member Spotlight

L to R: Cristin Lee, Kim Werner & Rachel de Bernardo
L to R: Cristin Lee, Kim Werner & Rachel de Bernardo
As the Secretary on the Executive Board, Cristin Lee, celebrated her two year anniversary with NACE this past May! She has been 'making it happen in the Carolinas' as the Business Development Liaison for Party Reflections! She has been an asset to the NACE board for a year and a half, while still finding time to do her favorite outdoor activity - CAMPING WITH HER FAMILY! Woo Woo!! Look for Cristin at the next NACE meeting and see if she will share her top-secret camping spots.
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Awards & Recognition

A BIG thank you again to the sponsors that made our June event a success!!
The Fillmore Charlotte NC
Sterling by Design
Tommy McCart Photography
ShutterBooth
Scott Brown Media Group
Connie Duglin Linen
VerTerra Dinnerware
Roots | Good. Local. Food.
King of Pops
Mount Gay Rum with Queen City Catering
Spot On Graphix
________________________________________________
And a HUGE welcome to our first-time attendees:
Melissa Garramone- Charlotte Wedding
Tara West- Pine Island Country
Sara Wishon- Embassy Suites Concord
Tiffany Simmons- La Tea Da’s 

 

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