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

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

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

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

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

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

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

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

“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/

10

Research

iT’Z Euless Location

11

Sorority Presidents

12

Cision Contacts for Natalie in the LA Office

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

Nicholas Ocando

Executive Chef at Hibiscus

BIO

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.”

15

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

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

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

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.

20

Concierge List

Houston Apartments