2018 February Newsletter Print

President's Report

Happy March, Phoenix NACE!

Season is well underway for all of us, and so far this year our Board of Directors has been very busy lining up an incredible year of programs! If there is anything you would like to see us do at a meeting, or if you would like to be more involved this year, please feel free to call or email me.  And if you are thinking about coming to NACE for the first time, or maybe it is just your first time in a long time - Definitely call me!  I’d love to introduce you to some of the wonderful members that make up the Phoenix Chapter!

I also want to take a moment and congratulate our NAU Student Chapter on a GREAT job planning the February Meeting! They were creative, and thought outside of the box, and I am very proud of all of you. An extra special “Congratulations!” to Melisa Lundy for spearheading everything. It’s not always easy for a student to work alongside Professionals in this capacity, and you all did it beautifully. On that same note - thank you to all of the Professional Members that stepped up to help make it all happen. It’s inspiring to be a part of all of the talent and generosity that our community is so eager to share with others.

I hope you all are enjoying the craziness of the season so far, and I look forward to seeing you at our March meeting!

Cheers to you all!  

 Allison Chapin, CPCE, Phoenix NACE President

Hotel Valley Ho | 

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Meeting Recap

"Planning the February Meeting for the Phoenix Chapter of NACE was once of the best experience I have had in college" according to Melisa Lundy, Programs director for the NACE NAU chapter, " I was able to learn absolutely everything that goes into a meeting of this kind and work with some incredible people in the industry. I think one of the biggest issues I encountered was having to plan this meeting while being a full-time student. It was a lot of work but well worth it in the end."  She found that the biggest issue  the student chapter ran into was getting catering companies to participate in donating food and services during the busy month of February and also during Catersource. "We ended up having to change the program a bit but it all came together that evening. I am so grateful to have had this opportunity and love that Phoenix NACE gives a student the chance to live their passion."

See all the great pictures from the event  NAU NACE MEETING


Special thanks to all of the vendors that helped make the event possible!

Because Event Space | M Catering  | Fresh from the Kitchen Catering |  San Tan Catering | Hotel Valley Ho | Creative Coverings Linen  |  Couple of Bartenders Liquor Service | Y-Knot Party Rentals | Vox DJs | Corey Clementsen |Social Light Design |

Raffle donations provided by : JW Marriott Desert Ridge  | Hotel Valley Ho | Tempe Mission Palms | Renaissance Inn | Creative Coverings | The WigWam | The Scottsdale Resort at McCormick Ranch | Doubletree Flagstaff | Little America  | Sakura Sushi & Teppanyaki | The Parlor Pizzeria |The Stockyards Steakhouse | Root Public House | Lumberyard  | Fratelli Pizza | Plated Projects |Four Seasons Scottsdale Proof Canteen | Kimpton Sir Francis Drake | Scala’s Bistro | SFMOMA (San Francisco Museum of Modern Art) | W Hollywood  | Sanctuary Camelback Mountain | Downtown Grand Hotel Las Vegas


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Member Highlight

Marisa Asadurian is the President of NACE at NAU, and she has been a part of the NAU Student Chapter for almost 3 years. She absolutely loves this position, and NACE has been the best part of her college career. NACE at NAU has been growing and evolving in the past few semesters, and the chapters growth has definitely been a team effort. NACE at NAU was actually the largest student chapter this year! Marisa is so thankful for her executive board this semester and last, and she cannot wait to see where the chapter goes in the future. Though she is graduating in May, Marisa is without a doubt going to join a professional chapter after college, and she would like to grow into the National NACE Board in the future. 
Marissa is very excited to be the spotlight member and in her own words, " My passion for events started when I was a little girl. Our family hosted every holiday, birthday, and celebration. My mom and dad always made sure that everyone got together and enjoy themselves whenever we could. Between the outrageous decor from my mom and the very fun entertainment from my dad, I always got so excited when I knew we had a reason to celebrate. I have always had this passion for events, but I knew for a fact that I had to be in this industry when I got to plan the Phoenix February Meeting in 2016. That was by far the best experience I have ever had, and I am so beyond grateful for that opportunity. Walking into the venue that night and seeing everyone enjoying themselves at an event I planned was one of the best feelings I have ever had. NACE has given me so many opportunities through the Evolve and Experience Conferences and my various leadership positions in this chapter. I would not be where I am today without the countless people who have helped me on this journey, and I am so so thankful for them all. I have a such a passion for this industry and NACE, and I am so excited to see where my future takes me. " 


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Spirit of NACE

This Month's Spirit of NACE goes to Noelle Salinas, owner and Chef at Fresh from the Kitchen Catering. Noelle donated her time and expertise as well as some fabulous appetizers for the February NACE Meeting. Her Culinary expertise as she presented how she made the appetizers really brought to light how much work can go into something so small as a canape! 

Noelle was also kind enought to share the appetizer recipe with us. 

Chicken Pita Appetizers

  •          20 2- to 3-inch-diameter mini pita breads, cut horizontally in half
  •          Olive oil
  •          2 large garlic cloves
  •          1 cup tahini (sesame seed paste)*
  •          2/3 cup fresh lemon juice
  •          2 teaspoons (packed) grated lemon peel
  •          1/2 cup water
  •          1 cup chopped fresh cilantro 
  •          4 cups shredded skinned cooked chicken (from two 2-pound roast chickens)
  •          1/2 cup pine nuts, lightly toasted
  •          fresh basil to taste, chiffonade


  1.       Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds.
  2.       Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Season sauce to taste with salt and pepper.
  3.       Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use) and fresh basil.. Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.)
  4.       Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

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