Lynnwood Convention Center 1st Quarter, 2017

2016 Annual Report Now Available
T he Lynnwood Convention Center's 2016 Annual Report is now available. 2016 proved to be another successful year for the Convention Center, generating $21 million in economic impact. 
The Convention Center looks forward to another record breaking year in 2017, working with returning clients and continuing to build new relationships.
Click here to view our 2016 Annual Report!
Reaching Out to Our Community
The Lynnwood Convention Center Blood Drive
The Lynnwood Convention Center has pa rtnered with Bloodworks Northwest to host a blood drive Febr ua ry 22nd. Please stop by the Bloodworks Northwest mobile bus located in the Lynnwood Convention Center's parking lot between 1pm and 4pm to make a donation. Bloodworks Northwest states "Nearly 900 people must donate blood through Bloodworks Northwest every day to meet the needs of local patients." Help us reach our blood drive goal of 25 donations!  
Cooking with Chef Michael
Red Wine Braised Beef Short Ribs
5 pounds boneless beef short ribs, trimmed and cleaned cut into 7 ounce portions 
½ cup flour 
3 tablespoons kosher salt 
1 tablespoon ground black pepper 
3-4 ounces olive oil 
1 pound carrots, roughly chopped 
2 pounds onions, roughly chopped 
1 pounds celery, roughly chopped 
4 ounces garlic, roughly chopped 
1/4 cup herbs de Provence 
1/4 cup dried thyme            
2 tablespoons rubbed sage 
3-4 sprigs fresh rosemary 
8 ounces tomato paste 
1 750ml bottle good Cabernet 
3 quarts water
Preheat oven to 325 degrees.
Season the short ribs with the salt and pepper. Lightly dust the short ribs with flour.
Heat a large heavy-bottomed skillet with olive oil. Add the short ribs while keeping the heat on medium high. Brown well on both sides. Do not crowd ribs together as this might prevent browning.
Remove the short ribs from skillet and add carrots, onions, garlic, herbs de Provence, sage and rosemary. Lower heat to medium and sweat together for about 7-10 minutes. Add tomato paste and cook slowly over low heat, stirring frequently for about 10 minutes. Add wine and reduce by half. Add water and bring to a boil. This is the braising liquid.
Place short ribs in an oven-proof casserole dish or any deep square pan that will be able to hold both the short ribs and the braising liquid. Pour the braising liquid over the ribs, tightly cover and place in oven for two to three hours or until short ribs are fork tender. Remove the ribs and puree the liquid. This now becomes your sauce. Adjust to taste with salt and pepper if necessary.
Serve with your favorite mashed potato recipe!
Upcoming Public Events 
  Guest Feedback 
"Tracy Thornton was over the top with this event, she made it work for me, she gave the extra mile for our company. Excellent Sales Manager. Samantha made our event go very easy without any issues, excellent event manager as well. See you on our next event."

 -  Zurixx, January 2017

"The Lynnwood Convention Center was an amazing venue to host our daughter's wedding. The venue was transformed into a magical wonderland. The staff was very courteous, responsive and helpful. The food was divine! Thank you so much for all your support to make this wedding amazing for all who attended!" 

Karen Walter, December 2016

"I am so pleased about the outcome. The food was excellent, not ordinary food that you can just eat anywhere else. I believe the chef did a special attention in every dishes, and the staff were professional and friendly. Our employees, family and friends enjoyed the ambiance and especially the food. It was a great experience. Thank you, Lynnwood Convention Staff. I'll give 5 stars." 

Patty's Eggnest, December 2016

"The service and food were great and the staff were friendly and professional."

 - Northwest Hospital & Medical Center, December 2016
New Menus

Employee Spotlight

Scott Mingo
Food & Beverage Team
Scott has been a part of the Lynnwood Convention Center's catering team since June 2016.  In that time he has become an integral part of the Food & Beverage Department. He is being recognized for his dedication and willingness to go out of his way to help others.  Scott has become an increasingly reliable presence among the service staff and has seen his responsibilities increase.  The Catering Department could not have performed in Fourth Quarter as well as it did without Scott's
exceptional performa nce .
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