12.8.2021
Atrium Hospitality Virtual Holiday Party 2021
Ugly Sweater Contest
Concord Embassy Suites
Left to Right: Kristen Wright, Patty Medlin, Scott Birckhead (slightly behind), Alan Benson, Jason Nelson (slightly behind), John Griffin and Leigh Toyer
Springdale Holiday Inn
Standing left to right: Haley Dooley (Sales), Shyanna Holmes (Bartender), Bailie Sonnentag (DOS), Tiffany Stychalski (Controller), Jayson Janda (GM); front: Amanda Jones (HR)
Melody Rico (pictured with Minnie her cat) Catering Sales Manager Monterey Embassy Suites
David Cruz Banquet Manager Mesquite Hampton Inn & Suites
Alexis Bradford Accounting Clerk Mesquite Hampton Inn & Suites
Kanina Brinkey Enterprise Sales Director Corporate
Derrick Lang Engineer Supervisor Mesquite Hampton Inn & Suites
Karla Jacobs General Manager Mesquite Hampton Inn & Suites
Kyle Marshall Assistant General Manager Mesquite Hampton Inn & Suites
Melissa Perez Event Sales Manager Mesquite Hampton Inn & Suites
Maura Gantz Enterprise Sales & Marketing Manager Corporate
Holiday Recipe Contest
Winter Spiced Hot Chocolate Chef John, Concord Embassy Suites
Yield: 8 servings
6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon 1 teaspoon ground nutmeg
1 tablespoon vanilla extract
Pinch cayenne pepper 2 (12-ounce) bags semisweet chocolate chips Cocoa powder, for serving
In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, cayenne, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes. Garnish with candy canes, marshmallows, and shaved chocolate.
Ms. Deborah’s Cornbread Buckhead Marriott
Kristi Gacke’s Sweet Potato Pecan Casserole Director of Sales & Events, Little Rock Embassy Suites
For the topping: 1 cup (packed) golden brown sugar ½ cup chopped pecans ½ stick chilled butter, cut into ¼-inch pieces
For the sweet potatoes: Large jar of yams, mashed 4 large eggs 3 tablespoons pure maple syrup
2 tablespoons vanilla extract 1 tablespoon fresh lemon juice 2 teaspoons salt Step 1 - Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. Step 2 - Butter 13x9x2-inch glass baking dish. Step 3 - Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Step 4 - Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
Kanina Brinkey’s Mediterean Dip Enterprise Sales Director, Corporate
8 oz cream cheese softened 2 tbs lemon juice 1 ½ tsp dried Italian seasoning 2 ½ cloves minced garlic 1 cup of hummus 1 c chopped cucumber
½ c kalamata pitted olives ¾ c chopped fresh tomato ¾ c crumbled feta cheese ¼ c sliced green onions/scallions Serve with pita chips, carrots and/or celery * Dip is made the day prior to event * Pita chips: Ingredients: package of pita bread, olive oil, Italian seasoning, garlic powder, salt and pepper Directions: • Pre heat oven to 325 degrees • Cut pita bread into triangles (simple kitchen scissors, cut into equal parts- the size is your preference to what size chips you’d like) • In a large mixing bowl, place the pita bread in first and then gently mix olive oil and seasonings and make sure the pita bread triangles are covered with the oil and seasonings • Place pitas on a baking sheet (lined with aluminum foil and sprayed with cooking spray) • Bake 10 minutes, allow to cool before serving Dip instructions: Mix cream cheese, lemon juice, seasoning and garlic in a large bowl. Beat with electric mixer until smooth and everything is combined. In an 11x7 serving dish, make the layers for the dip: Layer 1: Spread cream cheese as bottom layer Layer 2: Spread hummus on top of cream cheese mixture Cover and refrigerate overnight Adding to the dip from the day prior, add cucumbers, tomatoes, feta, olives, feta cheese and green onions.
Serve the dip cold with pita chips and veggies such as carrots and celery.
Heather Gray’s Banana Punch Area HRD, Rogers Embassy Suites
Becky Kohlhass’s Tortellini Soup with Sausage & Arugula Area HRD, Holiday Inn Bowling Green
Grandma’s Spinach Pie Alexis Deane-Downing, Enterprise Sales & Marketing Manager
Holiday Video Contest
Mesquite Hampton Inn & Suites
Branson Chateau on the Lake Holiday Greetings
Midwest Enterprise Sales Organization
Jennifer, Hanz, Emelie, Bharathi, Matt Corporate Office Elves
Virtual Holiday Scavenger Hunt
Maura Gantz Enterprise Sales & Marketing Manager Corporate
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