IN THE SPOTLIGHT

VEGAS,BABY!

Director of Sales Nicole Orlando and Senior Sales Executive Kim Hrejsa took off for a working trip to Vegas (oxymoron) this month. The 2011 Catersource Convention brought together caterers, rental experts, event planners from all over the world... old friends and new to showcase the hottest trends in catering. Grazing from buffets built into the wall and networking inside a chandelier! All that energy and camaraderie proved infectious and we are back to work implementing all the latest.

SPRING BRIDAL BASH

Thursday, April 7, 5:00-8:00pm at The Peggy Notebaert Nature Museum. This Luxe Bridal Event will feature Limelight’s delicious creations from the spring market, Botanicals lush florals, Tablescapes latest unique designs, LOLA Productions innovative ideas, and a whole lot more!
For more information , please visit their website.www.naturemuseum.org

WATER WATER EVERYWHERE?

Chicago restaurants will be promoting their involvement with the Tap Project during the entire week. Participating restaurants will make a donation on your behalf if you add a dollar or more to your bill for the 900 million people worldwide who live with out access to clean drinking water. For just $1 Unicef can provide clean drinking water to a child for 40 days. Limelight supports Tap Project by donating a portion of our catering proceeds this week. Visit the website for participating restaurants in Chicago and all over the US.

For more information , please visit their website.www.tapproject.org

CHEF’S FAVORITE

Guinness Stout Cake

1 cup Guinness Stout
1 cup molasses
½ tablespoon baking soda
3 large eggs
½ cup sugar
½ cup dark brown sugar
3/4 cup vegetable oil
2 cups all purpose flour
2 Tablespoons ground ginger
1 ½ teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg and ground clove
1/8 teaspoon cardamom

Preparation: Preheat oven to 350. Butter and line a 9x5 inch pan
In a large saucepan on high heat combine stout and molasses and bring to a boil. Turn off heat and add baking soda til foam dissipates. In a separate bowl whisk together eggs and sugars, whisk in oil. In a another bowl whisk together flour, ginger, powder, cinnamon, cloves, nutmeg, cardamom. Combine stout mixture with egg mixture, then whisk into flour mixture. Pour batter into the lined pan and bake for an hour or til top springs back when pressed. Transfer to wire rack to cool. Note: don’t open the oven during cooking or the center may fall.