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Summer 2025 Newsletter

West facade of the Michigan League and fountain

In this issue

Facts & Snacks Video Tip

Couldn’t make it to our March Facts & Snacks? Watch this recorded webinar for information on:

  • Using CES’s registration platform
  • Accepting electronic currency for registrations
  • Best practices for collecting attendee details
  • Things to know before your registration goes live
  • And more!

If you’d like to stay updated on best practices, industry trends, and more, keep an eye out for future Facts & Snacks sessions in your inbox!

Testimonials

Working with Conference & Event Services was a game-changer for our event. They took the reins on all of the logistical details, allowing us to focus on delivering a memorable experience for our attendees. Their expertise ensured that everything ran smoothly and efficiently, and their day-of support was invaluable. Our group greatly appreciated their professionalism and attention to detail, and we look forward to partnering with the CES team on future events.

Maria S., Michigan Medicine

A Michigan League Wedding

Array of pictures from the Peterson wedding at the League

Nate and Jazmin Peterson were married on September 14, 2024. The day began in the elegant Bridal Suite at the Inn at the Michigan League, where Jazmin and her bridal party got ready for the big day. The ceremony took place at St. Thomas the Apostle Catholic Church, followed by a celebration at the University of Michigan League, where around 170 friends and family gathered.

When Nate and Jazmin discovered the Michigan League, they immediately fell in love with its charming vibe, prime location, and variety of spaces. They exchanged personal vows in the outdoor League Garden, mingled over cocktails in the Concourse and Vandenberg room, and enjoyed dinner and dancing in the Ballroom.

Everyone couldn’t stop talking about the venue and wonderful service, leaving Nate and Jazmin thrilled with how everything turned out. “We couldn’t be happier with how smoothly the day went, thanks to Emily and the amazing culinary and serving staff.”

Congratulations, Nate and Jazmin! We were honored to be part of your special day.

 

Photography credit: ShirLee Photography

Wedding Tasting Recap

Array of pictures from the catering food tasting event

Attending a well-executed wedding tasting can significantly enhance the planning experience for soon-to-be newlyweds. This year’s Wedding Tasting Showcase at the Michigan League provided couples with everything they needed to visualize their perfect day.

At the heart of any tasting event is great food, and Michigan Catering chefs delivered just that. With mouth watering options including grilled filet mignon, Chilean sea bass, and honey-braised beet ravioli, couples got to explore a variety of flavors while imagining their dream menu.

But a tasting event should be more than just main courses. Our showcase also featured delicious desserts from local bakeries, a cash bar, and the smooth sounds of a live jazz trio, creating a relaxed atmosphere for everyone to enjoy.

To top it all off, couples had the chance to participate in a custom created scavenger hunt that allowed them the chance to win specialty prizes donated by the wonderful vendors in attendance. They also toured the Inn at the Michigan League and met with event planners to discuss more ways to personalize their celebration.

A big thank you to everyone who made this year’s event a success, with special recognition for our event managers and weddings team. Best wishes to all the couples as they prepare for their big day!

We’d like to thank our 2025 vendors for their wonderful partnership:  Enchanted Oven Saline, Drawn On Your Day, Genevieve DeVries Photography, Shutterbooth, Chelsea Brown Photography, My Boogie Booth, Mike Staff Productions, Music Set Go, Christa Grix (harpist), Midtown Strings, Red Poppy Floral Design, Designs-That-Matter, Uniflower Shop, Alpine Events, The Inn at the Michigan League, Golden Limo, The Makeup Loft, and Fabulous Events.

Seasonal Flavors from Michigan Catering

It’s time to savor the vibrant flavors and fresh ingredients that summer has to offer! Michigan Catering has curated a collection of refreshing seasonal dishes to help inspire your catering menu selections. Whether you opt for a crisp salad or a savory appetizer, Michigan chefs are ready to serve up colorful and flavorful options that will impress your guests.

Street Corn with Shrimp Phyllo Cups
Sweet corn and succulent shrimp combine in flaky phyllo cups for an elegant take on classic street corn.

Southwest Polenta with Chimichurri Sauce
Crispy polenta rounds topped with zesty chimichurri deliver a fusion of creamy and spicy flavors.

Thai Peanut Chicken Skewers with Mango Chutney
Marinated chicken skewers paired with rich Thai peanut sauce and tangy mango chutney offer a tropical twist.

Roasted Leek and Red Pepper Crostini
Roasted leeks and smoky red peppers sit on crunchy crostini, finished with a balsamic glaze.

Summer Citrus Salad
A refreshing mix of baby spinach, Bibb lettuce, citrus segments, watermelon radish, mint, and blackberries, with cherry vinaigrette.

Frisée Spring Salad
A blend of baby spinach, frisée, shaved asiago, and dried apricots in a red pepper sherry dressing.

Please contact your event manager for the full list of seasonal offerings. Enjoy the tastes of summer!

Staff Spotlight: Makenzie Peecook-Karn

Headshot of Makenzie Peecook-Karn

Meet Makenzie Peecook-Karn, Event Manager on the Conference and Event Services team. We asked Makenzie to tell us about her experiences at CES, her favorite memories, and best tips for hosting successful events on campus.

How many years have you been working at CES?
It will be three years this May.

What is your favorite memory throughout working at CES?
The daily laughs and camaraderie in our office. It’s such a warm and collaborative environment and I love working with this team.

What is one of the standout events you’ve worked on through your time at CES?
I am always blown away by everything we accomplish for Parent & Family Weekend, especially the annual football tailgate for 2,000 visiting family members and their students. Each year, there’s a small moment or hitch that makes me question if we’ll pull it all together—but we always do! It’s such a joy to see it all come to fruition, and a relief to see it in my rearview mirror (at least until next year).

A CES campus partner you couldn’t live without?
I feel very lucky to be the primary event manager for the Center for Campus Involvement. This role allows me to be heavily involved in all the UMix events on weekend nights, student organization tabling at Festifall and Winterfest, and the Welcome to Michigan programs for new students finding their place and belonging on campus. It’s probably my favorite part of the job!

Roughly how many events will you assist with throughout the year? 
In 2024, I planned roughly 435 different events across more than 1,100 room bookings. Unlike many other areas on campus, we never really have a slow season, but it keeps things interesting throughout the year.

Can you share a helpful event tip with our readers?
As soon as you’re interested in holding an event, reach out to us to secure a space. Don’t wait until it’s too late! Student organizations and departments can book up to two years in advance, while commercial groups can book 18 months ahead. Our booking schedule is busier than ever, and we want to accommodate as many different groups as possible.

Contact us to start planning!

The Art of Networking at Events

Feel like your networking skills could use a boost? You’re not alone. Our team of experts put together some helpful tips for making the most out of every event. Here are five ways to make your network grow and thrive.

  1. Don’t be shy – say hello and start chatting. A friendly smile and good eye contact can go a long way in breaking the ice. Ask questions that encourage engaging dialogue.
  2. Make your introduction pop! Share what excites you about your work or interests. An effective intro can spark curiosity and set the stage for more conversation.
  3. Connect over mutual interests – not just work stuff. Whether it’s a sport, travel spot, or shared hobby, finding common ground makes connections more memorable.
  4. Introduce people in your network who might enjoy knowing each other. This not only helps your colleagues but also builds a stronger community.
  5. Turn networking into a fun challenge by setting simple goals like meeting three new people or learning about a new department. Then be sure to celebrate those small wins!

By keeping things simple and upbeat, you’ll find that networking can be a rewarding experience rather than a chore. Now, get out there and make it happen. And if you see us around, be sure to say hello!

Summer Programs

Every summer, CES teams up with Michigan Housing and Michigan Dining to host summer programs, and this year, we’re expecting almost 175 overnight programs and camps with close to 6,500 total participants.

Thinking about hosting your first summer program or transforming your day camp into an overnight adventure? We’re here to help with:

  • On-campus lodging
  • Customizable meal plans
  • Ample program space
  • Meeting room coordination
  • Group outings

Planning for summer 2026 programs kicks off this fall! Contact us to secure your spot.

Staff News

Kristy Eason
Kristy Eason joins Conference & Event Services with over 10 years of experience in the event operations and programming industries. Prior to joining CES as a Conference Manager, she served as gaming coordinator for the Grand Rapids Comic Con. Kristy obtained her bachelor’s degree in creative writing from Grand Valley State University. When she’s not at work, you can find her playing board games, writing fiction, making jewelry, cooking, and snuggling her cats Miso and Arwen.

Kara Carter
Kara Carter joins Conference & Event Services as an Event Manager. Before joining the team, she served as a senior event planner at Zingerman’s and as an event engineer at Steppe Solutions. Kara holds a degree in sports management and communications from the University of Michigan. She currently resides in Ypsilanti. When she’s not serving clients, you can find her paddleboarding, reading, hanging with her senior dog, or spending time outdoors.

Emmeline Wendel
Emmeline Wendel joins Conference & Event Services as a Meetings and Special Events Assistant. Before joining the team, Emmeline was a communications associate at the HNRNP Family Foundation in Seattle, WA. She earned a degree in international and area studies, as well as Spanish language and literature, from Kalamazoo College. When she’s not at work, you can find her bouldering, downhill skiing, or hosting board game nights and themed events for friends and family.

Amanda Austin
Amanda Austin was recently promoted from Meeting and Special Events Assistant to Event Manager. She started with CES in July 2023 and has become a tremendous asset to the event team. Congratulations, Amanda!

Featured Recipe

Vegetable Strudel

Looking for a versatile recipe you can serve year round? Our chefs at Michigan Catering stand by this vegetable strudel dish, perfect for transitioning between the seasons. Whether you’re craving summer squash or a more traditional blend with carrot, celery, and potato, the possibilities are endless. Have fun getting creative, and enjoy!

Prep time: 20 minutes

Cooking time: 45 minutes

 

Ingredients

1/3 cup olive oil blend (such as Sicilia)

3 tablespoons diced carrots

3 tablespoons diced celery

1/3 cup yellow onion, diced

1/4 cup Idaho potatoes, diced

1/4 cup portabella mushrooms, quartered

2 tablespoons green peas

1 tablespoon minced garlic

Dash of fresh oregano, finely chopped

Dash of ground black pepper

Dash of kosher salt

Dash of onion powder

Dash of garlic powder

Dash of fresh tarragon, finely chopped

2 tablespoons tomato paste

1/4 cup water

1/2 cup vegetable broth

1 tablespoon cornstarch

1/3 cup phyllo dough

Instructions

  1. Preheat the oven to 400°F.
  2. Heat half of the olive oil in a large pan (rondeau) over medium heat. Add carrots, celery, onion, potatoes, mushrooms, peas, oregano, pepper, salt, onion powder, and garlic powder. Cook until the vegetables are fragrant and softened. Add minced garlic, stir for a minute, and remove from heat. Allow to cool in the refrigerator.
  3. In a pot, heat a bit of olive oil over medium heat and caramelize the tomato paste. Add water and vegetable broth, bring to a boil, and season with salt and pepper. Mix cornstarch with a little water to make a slurry. Add to the pot and stir until thickened. Let cool in the refrigerator.
  4. Once cooled, combine vegetables and thickened broth in a bowl. Lay phyllo dough sheets flat on a clean, dry surface. Cut in half to make two sets of rectangular sheets. Keep a damp cloth over them as you work to prevent drying. Brush each sheet with olive oil, layering until three sheets thick. Spoon about 4 ounces of the vegetable mixture onto the center of each phyllo stack. Fold the edges over and roll up like a burrito. Place rolls on a parchment-lined baking sheet, then brush with oil.
  5. Bake the strudel until golden brown and the internal temperature reaches at least 165°F.
  6. Thin any leftover vegetable broth with water, season to taste, and use as a sauce for serving.

 

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