1. 1
Intern Portfolio
Casey Pigott
May 2016 - August 2016
Roundup Pitches 2-5
Press Clips 6-9
Research 10-12
Biographies 13-14
Recipe Re-format 15-16
Media Drop 17
Event Preparation 18
Concierge List 19
2. 2
Roundup Pitches
SUBJECT: PINSTACK Is The Place To Go To Escape The Summer Heat
Hi XX,
As summer begins to heat up in Dallas, PINSTACK (iT’z) is the perfect place to go to
keep cool. It is the ideal place to go for families looking to escape from the summer
heat.
PINSTACK has multiple activities to offer. There are 28 state-of-the-art bowling lanes
with lane-side food and beverage service. PINSTACK also features a two-level laser tag
arena, a rock climbing wall and a high-ropes course suspended 20 feet above 100 of
the newest video games.
There are also multiple areas for hosting groups, including a VIP lounge and private
event spaces with private bowling lanes.
PINSTACK offers a diverse menu featuring modern American cuisine, including the
Pinstack Signature Burger, Pinstack BLT, Fried Oyster Salad, and several different
kinds of pizza. There are several beverage options to choose from as well. PINSTACK
has beer, wine, and cocktails available.
Cheers,
XX
3. 3
Texans adore their fried food, which is why the State Fair of Texas in September is
such a big deal. Y.O. Ranch’s Chicken Fried Lobster, with lemon caper butter
cream-served with mashed potatoes and green beans, is the perfect fancy fried item,
which makes it the ideal “State Fair” dish.
Located in the historic West End neighborhood of Dallas, Y.O. Ranch Steakhouse
claims its true Texas heritage from the internationally known Y.O. Ranch, located in
the beautiful Hill Country of the Lone Star State. Known for their truly Texan
hospitality, Y.O. Ranch Steakhouse is home to some incredible food. Come out and try
their delicious Chicken Fried Lobster!
4. 4
Subject: Why Stress About Cooking on the 4th of July When Ten50 BBQ Caters?
Hi XX,
The 4th of July is the perfect holiday to relax and spend quality time with family and
friends. Whether you are in charge of hosting the family BBQ or just supposed to bring
a dish to the family dinner, Ten50 BBQ has your back.
Ten50 BBQ is the perfect place to call for 4th of July catering and to go orders. Their
catering service offers the finest quality meats available, smoked for hours on hours in
high-quality smokers as well as gourmet side dishes.
Ten50 BBQ offers a real Central-Texas style barbeque experience. Some of the mouth-
watering menu items include the USDA Prime Brisket, St. Louis Pork Ribs, Pulled Pork,
Sausage, Turkey and many more. They also offer delicious, fresh house-made sides,
such as the Potato Salad, Five Cheese Mac, Hand Cut Fries, and the Baked Potato.
Sit back, relax and let Ten50 BBQ take care of you and your family this 4th of July!
I hope you consider featuring Ten50 BBQ as the perfect place to cater for the 4th of
July. Please let me know if you need any additional information or pictures!
Many thanks,
XX
5. 5
Subject: This One’s For All the Sandwich Lovers
Hi XX,
Lunch is the perfect time to escape the stressful workday and grab a bite to eat with
the co-workers. Chef Abraham Salum’s lunch menu offers a variety of extraordinary
sandwiches for all of the sandwich lovers out there. For those who want to indulge or
take the healthy route, Salum’s got ya covered.
For all of the meat lovers out there that are looking to indulge, the Rustic BLT made
with Garlic Aioli, Crispy Bacon with Spicy Orange Glaze and Local Tomatoes is the
sandwich to choose. The Philly Cheese Steak Sandwich made with Sharp White
Cheddar, Grilled Onions and Peppers on a Hoagle Bun is perfect for the all of those
who want to treat themselves. For all of the vegetarians, the Tempura Fried Shrimp
Wrap made with Spicy Kimchi, Crispy Wasabi Nori, Lettuce and Tomato is the
sandwich to pick. The Egg Salad Tartine made with Crushed English Peas, Mint and
Lime Aioli is perfect for those who are looking to take the healthy route. Salum also
offers a ‘Build Your Own Burger’ option, where foodies can put anything their heart
desires on their burger.
Salum strives to set the standards of fine Dallas cuisine and Chef Salum’s brilliance in
seasonal food is incomparable. Salum truly has a sandwich for everyone to enjoy.
We’d love for you to consider Salum for any coverage! Let me know if you have any
questions or need anything else.
Cheers,
XX
Press Clips
6. 6
16 Refreshing Watermelon Dishes and Drinks
Around Dallas
July 7, 2016
Steven Lindsey
When it comes to seasonal fruits, there's nothing quite like a big, cold slice of
watermelon to satisfy those summer cravings. The melon is not just sweet, but also
healthy thanks to a ton of lycopene (bonus!). Because of their refreshing nature, they
work well in everything from salads to cocktails and even pair with less likely
suspects, pork belly and octopus. Here are 16 amazing watermelon dishes and drinks
to try while they're at the peak of the season.
Pork belly nuoc cham at Trio New American Cuisine
It's worth a drive to the 'burbs for this dish featuring diced watermelon, rice noodles,
crispy pork belly and nuoc cham (a Vietnamese dipping sauce made from lime juice
and fish sauce). 8300 Precinct Line Rd., Ste. #104, Colleyville; 817-503-8440
https://www.zagat.com/b/dallas/watermelon-salads-and-cocktails#10
7. 7
Beervention
July 26, 2016
Susie Oszustowicz
On Sunday, July 31, Victor Tangos is throwing a party to celebrate the unique and
rare beers manager, Matt Ragan, has curated over the past two years. At
“Beervention,” guests will taste and learn about these hard-to-find brews while
enjoying a buffet of grilled and smoked meats, as well as green and summer veggies
created by chef Kirstyn Brewer.
Guests will also enjoy live music from Corey of Dead Flowers, a Dallas-based rock
band.
Tickets are available for $40 per person and can be reserved by calling Victor Tangos
at (214) 252-8595.
WHEN: Sunday, July 31, 3:00pm – 7:00pm
COST: $40 per person (tax and gratuity not included)
WHERE: Victor Tangos, 3001 N. Henderson
TICKETS: Call the restaurant at (214) 252-8595 to reserve your spot
http://events.susiedrinksdallas.com/events/2016/7/31/beervention
8. 8
Cocktails Signed, Sealed, Delivered
June 2, 2016
Britt Stafford
“Where’s the bar?” That question, commonly asked at social functions or parties,
inspired Tim Angelillo to found Sourced Craft Cocktails in Austin in October. The
premium craft cocktail delivery service opened its second branch in Dallas in April.
A couple of years ago, Angelillo set up a make-your-own margarita bar at his wife’s
birthday/Super Bowl party and noticed some guests were afraid of making them
incorrectly. He also noted the inconvenience and costliness of procuring the alcohol
and different parts required to make specialty cocktails at a party.
“Rather than spending time in the store, what you wanted was quality time with your
audience,” Angelillo said. “What we want to do is make it convenient by sourcing the
proper ingredients and the finest ingredients.”
Sourced delivers an instructor armed with premium cocktails, such as the Texas mule
and French 75, to the customer’s doorstep.
After the client orders the cocktail they want from the website, Sourced delivers all the
ingredients – alcohol, juices and mixers, glasses, barware, ice, and the recipe — in an
appropriately converted bourbon barrel. A mixologist will check the client’s ID, then
walk them through the steps to properly make the cocktail, all the while telling them a
bit about its origin.
Sourced delivers ingredients, barware, and
glassware to the client’s door.
9. 9
“For instance, a French 75 is a classic champagne cocktail,” Angelillo said. “We teach
people why that cocktail became famous, because it was the drink of Casablanca.”
Once the customers learn how to build the drink, they are left with a written recipe,
or, for a small fee, the mixologist can stay and act as bartender for the evening. When
the occasion is over, the client packs up the glasses and barware in the barrel, and
leaves the barrel on the front porch for Sourced to pick up.
“[Dallas] understands the value of entertaining,” Angelillo said. “Our goal and our
mission is to be a service whether it’s just you and your significant other or a part of
2,500 people in 12 hours.”
While Angelillo runs the business side of Sourced, mixologist Brian Floyd tends to the
libation business as creative director.
“A lot of bartenders like to hoard knowledge,” Floyd said. “Making a drink for yourself
at home is not hard. It just takes somebody showing you how. … I love what we’re
doing with Sourced. It’s about the last thing you can’t have on demand from your
phone.”
http://www.prestonhollowpeople.com/business/sourced-craft-cocktails-brings-drinks-signed-sealed-
delivered/
13. 13
Biographies
Nicholas Ocando’s love of cooking started when he was
just 13 years old. When Ocando was younger, he helped
maintain the family garden and was intrigued by the home
cooked meals his mother made. Since he started when he
was 13 years old,
Ocando felt he had a
good advantage going
into school and he
knew exactly what he
needed to take from
it. Due to the fact
that he had been
cooking from such a
young age, Ocando
felt his experience at
school was more to
improve his technical
skills and was a
necessary step to
open the doors to
launch a career in
the industry. All of
Ocando’s hardwork
led him to earn his degree in culinary arts at Le Cordon
Bleu at Atlantic Culinary Academy in 2003.
Ocando started his professional career in Puerto Rico at
Blue Macaw followed by a move to New Hampshire in
2008 where he joined Blue Mermaid as Chef de Partie.
Ocando had several jobs where he gained valuable
experience and learned how to create beautiful and
original dishes. In 2009, Ocando was hired by Alain
Ducasse Restaurant Group Worldwide. Ocando considers
Alain Ducasse, along with his mother, as key influences
in his career.
Ocando currently serves as executive chef at Hibiscus. As
Executive Chef, Ocando takes time to get to know the
ndo
Hibiscus
BIO
14. 14
customer base and aligns the menu according to the
customer base. Ocando is constantly at tables getting
feedback from customers. He watches their facial
expressions and body language during dinner. He does
all of this to make sure his customers are happy and
satisfied. Ocando focuses on local products as much as
possible, which goes back to his roots of gardening when
he was a little boy. Ocando stated, “Quality of ingredients
is the basis of good food and where it starts.”
16. 16
Recipe Re-Format
HANDMADE PASTA
Courtesy of Executive Sous Chef Nick Hurry
Up until this point we have been using Conica Morels, also called Fire Morels, because
they tend to grow in areas that burned the season before. Ours come from the
Northwest, through Rare Edibles. Like truffles, they are wild forged, which makes
them somewhat of a luxury food item. This is also important to note since most morels
are found in pine needle beds, and will often contain pine needles, if not cleaned
thoroughly.
INGREDIENTS
¾ cup Butter
1 Mushroom (Any kind will work but I prefer Morel, Chanterelle, or Wood Ear due to
their more substantial flavor)
1oz Fresh Thyme Sprigs
Salt & Pepper
2oz Fresh Linguine Pasta
1oz Butter in Separate Pan
3oz Morel
¼ cup Broth
1 TBSP chopped summer truffle in infused olive oil
¼ TSP lemon juice
Fennel Pollen & Fennel Fronds
THE DISH
1. Submerge mushrooms in cold water for one minute. Strain water. Repeat at
least three times until water is clear of debris (pine needles, dirt, etc.) Strain,
saving at least ½ cup water with the mushrooms.
2. Heat a large pot over medium high heat and add butter, mushroom (with
water), and thyme. Typically you shouldn't wash mushrooms, but for this
recipe, the extra water they absorb will help make a flavorful broth to use as the
17. 17
sauce. Simmer all together for three minutes. Salt and pepper the broth to
taste, reserve all for later use.
TO FINISH
1. Use ¼ cup of pasta water to melt butter, 3oz morel and ¼ cup morel broth.
2. Add 1 tablespoon chopped summer truffle in infused olive oil (lacking this
truffle oil will work fine on its own) and ¼ teaspoon lemon juice.
3. Add pasta, using pasta water to get desired thickness from the sauce, and
serve. Top with fennel pollen and picked fennel fronds.
*Next week we will change the recipe to Chanterelle (also from Rare) as the Morel
season is ending.
18. 18
Media Drop
For our media drop, Aspen and I were assigned the Salsera Street Team. We went to
Klyde Warren Park and handed out churros and information about Salsera to adults
and children. People loved the churros and thought it was a great idea. We got
Salsera’s name out there and sparked interest with potential customers. It was
definitely a success.
19. 19
Event Preparation
For my event preparation task, I had to go purchase USB’s for both Haley and Melissa.
Once I bought the USB’s, I had to upload certain documents on the USB’s for the
Media Dinner. Once I did that, we had to create name cards for the Media Dinner.
