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| Lynnwood Convention Center |
3rd Quarter, 2016 |
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A Message from the General Manager
What a beautiful summer we have been having. There is nothing better than a clear sunny day in the Pacific Northwest.
The Lynnwood Convention Center took on some projects over the la
st
couple of months including installing fixed audio visual in all our breakout rooms.
Th
ese new ceiling-mounted features allow for better visibility of your presentations a
nd increased seating capacity. If you were not able to take advantage of our
summer promotions and view our space, be
sure to drop by for our
Fall Artist Reception
featuring renowned Pacific Northwest
artist Guy Anderson on Tuesday, September 20th, 6-8PM. This free event is open to the public and is a great opportunity to view Guy Anderson's work along with partaking in some samples of our menu.
As we move out of summer we look forward to the fall flavors found on our
Fresh Sheet
menu - endives, fennel and assorted root vegetables, along with house-made chutneys, apples and pears. Similarly, our
Holiday Menu
offers a wide array of seasonal flavors from appetizers, including a Pomegranate-Walnut Chevre Crostini, through desserts like our Pumpkin Cheesecake.
The Lynnwood Convention Center will also be participating in the
Fair on 44th
in Lynnwood on Saturday, September 10th. We invite you to stop by and pick up some of Chef's Michael's house-made rub for use to enhance one of your summer barbeques before the cold weather sets in.
We look forward to meeting you at an upcoming event and to servicing your events in the near future.
Sincerely,
Sara Blayne,
CMP
General Manager
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Cooking with Chef Michael
Northwest Berries Romanoff
 Grand Marnier - 1/4th Cup
Sour Cream - 1 Cup
Sugar - 3/4th Cup
Heavy Cream - 2 Cups
Raspberries - 1/2 Pint
Blueberries - 1/2 Pint
Strawberries, Quartered - 1/2 Pint
Blackberries - 1/2 Pint
Mint Sprigs - 6 Each
In a small saucepan combine Grand Marnier and ½ cup of the sugar, heating the mix so that the alcohol flames and burns off (over medium heat). Set aside to cool.
When cool, combine thoroughly with the sour cream. Whip the heavy cream and the remaining sugar together until fairly stiff.
Gently fold the whipped cream into the sour cream Grand Marnier mixture.
For presentation, alternate layers of berries and cream either in a brandy snifter or champagne flute. Garnish with mint sprig.
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Lynnwood Convention Center
Artist Reception
The Lynnwood Convention Center will host an Artist Reception on Tuesday, September 20th from 6-8 p.m. The event is free to the public and features complimentary hors d'oeuvres and refreshments along with no host beer and wine.
Our featured artist for the reception will be: Guy Anderson
Mr. Anderson's work has been recognized as "Mythic and Mystical" by many in the Seattle area art community. His art has been displayed across the United States in galleries including the Seattle Art Museum, Bellevue Arts Museum, Henry Art Gallery, and Tacoma Art Museum.
Guy Anderson achieved national notoriety after being featured in Life Magazine in September of 1953, where he was identified as one of the "big four" of Pacific Northwest mystic art. He was featured alongside artists Morris Graves, Mark Tobey, and Kenneth Callahan.
The art pieces have been generously loaned to the Lynnwood Convention Center through a partnership with the Schack Art Center in Everett, and the Gallery Dei Gratia in La Conner, WA and will be on display through the Summer and Fall.
The artwork is changed twice a year. Additional information about the art program can be found here.
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Increase Attendance and
Engagement For Your Event
Hospitality planners and managers
bought into the engagement game
You want to make sure your attendees are engaged right? It is no longer just about the event; it is about creating community and engagement from the moment a participant registers.
Event planners have traditionally cared more about getting the logistics right. However, with events becoming more experienced-based, planners are now playing an important role alongside the marketing and product development teams centered around engaging attendees through the full life cycle of the event. Benchmarks are set for engagement levels and increased overall participation by both onsite and at home participants.
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