Summer 2024 Newsletter

In This Issue

• Facts & Snacks Tip: Sustainable Centerpieces
• Summer Programs: Our One-Stop Shop
• From Farm to Michigan Catering
• Wedding Tasting Recap
• Partner Spotlight: U-M Golf Course
• Welcome Our New Team Members
• Staff Spotlight: Susan Schaefgen
• Garden Gossip: Tips From Student Life Sustainability
• Featured Recipe from Michigan Catering

Facts & Snacks Tip: Sustainable Centerpieces

Make your own eco-friendly and stylish centerpieces with our Facts and Snacks Tip!

From Farm to Michigan Catering

Did you know that the delicious recipes prepared by Michigan Catering and Michigan Dining are made using fresh, local produce grown by students?

Thanks to the university’s on-campus farm, U-M chefs can place direct orders for in-season produce, ensuring that every dish is prepared with fresh, nutrient-packed ingredients. This means that the next time you attend a catered event, the spinach in your garden salad, microgreens in your garnish, or squash in your pasta dish were likely grown just down the street!

Additionally, by using Student Life services for your catering and event needs, you’re supporting the farm’s goals and mission: carbon neutrality, student leadership development, high-impact learning opportunities, and a commitment to diversity, equity, inclusion, and justice.

Want to plan a visit? Learn more about the Campus Farm.

Wedding Tasting Recap

On Sunday, March 3rd, CES and Michigan Catering joined forces to host the 2024 Wedding Tasting Showcase. This annual event hosts couples who are getting married within the University Union buildings. This year, we hosted over 20 couples, and their families, at the Michigan League. Couples enjoyed:

• Tastings prepared by our talented chefs at Michigan Catering, including grilled filet mignon, Chilean sea bass, diver sea scallops, and honey-braised beet ravioli.
• A mixture of desserts from local bakeries, a cash bar, and a live jazz trio.
• Specialty vendors with a variety of options to customize their big day.
• A vendor scavenger hunt with prizes like a free monthly floral subscription, anniversary cake, and complementary save-the-date photo session.

Thanks to everyone who made this event possible, We’d also like to wish all the couples an amazing wedding day!

Partner Spotlight: U-M Golf Course

Ever been to the U-M Golf Course? Maybe you’ve parked or tailgated on the course before football games. But if you’ve never stepped foot in the Richard L. Postma Family Clubhouse, you’re missing out on one of the best experiences the course has to offer. From the cozy atmosphere to the breathtaking view, we think you’ll love the amenities and perks just as much as we do.

The Glick Ballroom overlooks a water feature by the 18th hole, making it the perfect tranquil location for your next event. Depending on the size of your party, you can reserve the entire ballroom, or create a more intimate gathering in a smaller section of the room. A view of the “Big House” will give your guests the chance to see it from a new perspective and will ensure your event has a Michigan feel.

Michigan Catering can coordinate food for your special event and has offerings that range from a three-course dinner to a convenient buffet or tailgate spread. Or, if you’re just looking to grab lunch or a drink after work with a colleague, the Petrovich Family Grill is open seasonally from April through October for informal dining.

Interested in booking an event? Fill out the Rental Request Form or visit the website to learn more.

Welcome our New Team Members

Sydney Parinello joins Conference & Event Services as a Meetings and Special Events Assistant. Prior to joining the team, she was a human resources associate for U-M’s Shared Services Center, a supervisor at Sweetgreen, and catering captain at Detroit’s Gem Theatre. Sydney is studying English and business management at U-M. When she’s not working, you can find her spending time with her three children, writing poetry and film, creating music with friends, and learning new recipes and techniques for cooking.

Taylor Freed joins the CES team as an Event Manager. Prior to joining Conference & Event Services, she served as a social catering manager for The Kensington Hotel. Taylor obtained a bachelor’s degree in recreation, parks, and leisure service administration, with a concentration in recreation and event management, from Central Michigan University. When she’s not at work, you can find her exploring new areas, doing crafts, songwriting, reading, and spending quality time with her family, friends, and two cats.

Rick Droski brings 12 years of experience to his position as Assistant Director of Systems, Training, and Service. He holds a bachelor’s in sport management from Central Michigan University and master’s in sport management from Western Illinois University. Prior to joining Conference & Event Services, Rick was a booking manager for concerts and events at the Brick Breeden Fieldhouse at Montana State University. Rick currently resides in Brighton. When not at work, you can find him camping, hiking, watching football, and exploring new breweries.

Staff Spotlight: Susan Schaefgen, Assistant Director of Conferences and Summer Operations

Meet Sue Schaefgen, an expert who’s made our campus events successful for the past 25 years. Sue started out directing summer camps and has since led some of our biggest conferences. Along the way, she’s built strong partnerships that help make each event special. Get ready to learn from the best and see what makes Assistant Director Sue Schaefgen a standout member of our CES team.

How many years have you been working at CES? For 25 years! I started as a Summer Athletic Camps Director and have moved through the organization in various management roles.

What is your favorite memory while working at CES? There have been so many, but probably my very first large conference, the North American Congress on Biomechanics (NACOB) in 2008. It was a six-day conference for 900 people that included multiple general sessions, breakout sessions, and events both on and off campus.

What is one of the standout events you’ve worked on during your time at CES? NTI 2022 was one of the largest and most collaborative conferences I have ever managed. From coordinating details with Michigan Catering to organizing all of the off-premise events, it required my ability to give careful attention to every detail and provide exceptional customer service.

A CES campus partner you couldn’t live without? Just one?! I can think of several, and not in any specific order: Housing DPSS, Michigan Dining (both systems and dining), Housing Facilities, Rec Sports, Risk Management, the MCard Office… and probably others I am forgetting!

Roughly how many summer groups will you assist with housing throughout the summer? 50 groups and over 1,000 guests!

Can you share a helpful event tip with our readers? If you are thinking of bringing a conference to our campus, I would debrief previous hosts to see what they’ve done to prepare.

Thank you, Sue, for your unwavering commitment and exceptional leadership. Your 25 years of excellence have shaped our success!

Gardening Gossip: Tips from Student Life Sustainability

Welcome to the greener side of campus life! The Student Life Sustainability team at the University of Michigan is dedicated to nurturing our planet. We reached out to ask them what they can share about sustainability and summer gardening. Here are some of their top eco-friendly gardening tips.

What are the key elements that contribute to a successful and sustainable summer garden?

Start small. You’re much more likely to continue gardening if you don’t get too overwhelmed by packing too many plants in a small space or growing too large of a garden.

Grow things you like to eat. Sometimes bumper crops can harvest so much you don’t have use for it all (there’s only so much zucchini you can bring into the office to give away). So whatever you plant, it helps if you really enjoy eating it.

–Alex Bryan, Director, Student Life Sustainability

What advice would you give to someone who is just starting a garden and is preparing for their first harvest?

Make gardening unique to your space and needs! Start by tracking the sun to determine the right position for your plants. Then, you can get creative to make the space your own. As an example, fallen tree branches, bricks, or stones work well to line an above-ground plot.

Also lean into free resources like U-M’s new seed library. For pots and other gardening necessities, look for free items posted online or set out on the curb in your neighborhood. Once planted, top off your seeds and plant starts with free compost from the City of Ann Arbor.

If you’re unsure where to start, go with native plants to learn what thrives in this area and supports a healthy ecosystem. All in all, have fun getting a little dirty, and remember you’ll learn more and more as “thyme” goes on.

–Heather King, Campus-as-Lab & Student Engagement Manager

What are your favorite heat-tolerant plants to grow in the summer, and why?

Green Callaloo Specialty Greens are tasty, fast-growing, and tolerant of heat and poor soil. For a heat-tolerant flower, purple coneflowers not only add vibrant color to a garden, they attract pollinators in the warm months and forage birds in the winter.

–Alex Bryan, Director, Student Life Sustainability

How do you manage pests and diseases in the garden during summer, and are there any organic methods you prefer?

I try to “companion plant” or “interplant” as much as possible. A diversity of plants grown together can reduce pests and disease. For example, plant basil or thyme near tomatoes to repel tomato hornworms.

–Brendan Gallagher, Sustainability Leadership & Learning Manager

What inspired you to start gardening?

I love to cook and eat. I also enjoy nerding out about the history of different recipes, and gardening gave me a chance to learn the stories of foods from a new perspective. If you’re looking for gardening inspiration on campus, I recommend seeing what students are up to at the UM Sustainable Food Program and Farm Stand.

–Clara Gamalski, Assistant Director, Student Life Sustainability

How do you educate yourself and stay updated on best gardening practices?

Talking with other gardeners is a must and can be a real game changer in saving you time and resources. For all you Michiganders, subscribe to MSU Extension’s Smart Gardening newsletter for seasonal and Michigan-specific gardening tips and best practices. Finally, Instagram accounts like @epicgardening are great for fun garden content, new gardening techniques, and expert advice.

–Phelicia Jozwiak, Sustainability Engagement Specialist

Featured Recipe from Michigan Catering Summer Mascarpone and Pea Bruschetta with pickled mustard seeds

Indulge in the bright, fresh flavors of summer with our Mascarpone and Pea Bruschetta. Perfect for al fresco dining or as a sophisticated starter, this dish balances creamy sweetness with the tangy zing of pickled mustard seeds.

Ingredients

Caviar Pickled Mustard Seeds
1 tablespoon whole mustard seeds
1 ounce apple cider vinegar
½ teaspoon brown sugar (medium or light)
4 ounces water
1 teaspoon dijon
½ teaspoon Cholula hot sauce
Kosher salt and ground black pepper, to taste

Bruschetta Mascarpone & Pea
4 ounces green peas
1 tablespoon mascarpone cheese
1 teaspoon fresh mint, minced
1 teaspoon fresh chives, minced
1 tablespoon Parmesan, shaved
½ teaspoon garlic, minced
6″ French baguette, sliced &¼” thin
2.5 ounces cremini mushrooms, quartered
1 teaspoon pickled mustard seed caviar
Kosher salt, to taste
Ground black pepper, to taste
2.5 ounces cornichons roland gherkins (tiny)
1 teaspoon extra virgin olive oil

Instructions

1. Combine all the caviar pickled mustard seed ingredients in a heavy bottom pot and gently simmer for 45 minutes. Let cool before serving.
2. Steam peas and cool rapidly.
3. Slice the baguette and place it on a sheet tray. Brush with ½ the oil and toast at 375°F in the oven until golden brown.
4. Combine the peas, mascarpone, chives, mint, and garlic and puree until smooth. Add salt and pepper to taste.
5. Slice the cornichon on a diagonal.
6. Quarter the cremini mushrooms and sauté with remaining oil, salt and pepper to taste, and let cool.
7. To assemble, spread 5 ounces of pea puree on toast. Top with a slice of shaved Parmesan cheese, 2 quarters of cooked mushrooms, and 3 slices of cornichon.
8. Finish with a dollop of pickled mustard.

Want more great tips, tricks and inside information from Conference and Event Services? Visit our newsletter archive!