Happy Hollandaise from Bernays Sauce and EventPros

We hope it's been a banner year for you, and if it hasn't here's hoping things turn around in 2010.

In the meantime, being holiday time again, we're proud to present to you our favorite Béarnaise Sauce recipe, courtesy of John Short at EventPros, Inc.

The Best Béarnaise Sauce
Ingredients:
1 lb 4 oz butter 1/8 tsp peppercorns, crushed 1/8 tsp salt 3 Tbsp tarragon vinegar 2 Tbsp cold water 6 egg yolks 1 Tbsp fresh tarragon cayenne pepperlemon juice
Instructions:
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce until dry.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the tarragon vinegar.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.

Variations:
For Hollandaise Sauce delete tarragon and tarragon vinegar - replace each with lemon juice
For Mousseline Sauce fold 1 cup whipped cream into basic Hollandaise Sauce
Other variations: Substitute each for tarragon/tarragon vinegar – Paloise Sauce (fresh mint); Maltaise Sauce (orange juice with orange zest); Mikado Sauce (tangerine juice with tangerine zest); Choron Sauce (1/2 cup diced Roma Tomatoes).

Be creative!

Happy holidays. Stay safe.

EventPros Partner Quoted in Kansas City Star, Grand Forks Herald Today

EventPros Partner John Short was quoted in not one, but two major metro newspapers today. The Kansas City Star's Business section sourced him in an article about cool places to hold your office holiday party:

“There are lots of really cool, fun places to have events in Kansas City,” said John Short, a partner at EventPros in Kansas City. “Sometimes it actually can be a little less expensive to go to an off-premises location rather than a hotel. Some locations are able to work with you in ways that hotels can’t.”

There's more from John and some great tips on planning your party in the article. Click here to read more.

Not satisfied to be in just one major publication, John's Op/Ed in the Grand Forks, ND Herald was also published today. If he gets published one more time, he's scored the hat trick. Wait a second, he's made Bernays Sauce, that counts for something, doesn't it? (He says yes.)

Check out an excerpt of John's Op/Ed here:

The Central Association of Physical Plant Administrators held their annual conference at the Alerus Center and Canad Inns in September. About 250 people attended the roughly four-day-long event.

We wanted to take a minute to praise Grand Forks and a few of the incredible people who represent it.

We could easily write volumes about the level of service we received from each of these groups, but for the sake of brevity, we’ll just mention their names along with a sincere thank you for the tremendous reception we received.

Read the entire piece here.

Congrats John, on preaching the gospel of good events!

KC Event Planners Talk About the State of the Industry

Bernays Saunce mothership EventPros, Inc.'s owners are featured in an interview in Special Events Magazine, where they discuss the state of the Special Events industry and the birth of EventPros, Inc. They also touch on marketing and public relations firms doing special events:

In 2008, for instance, while other event business owners were wringing their hands about tightened budgets, canceled events and the prospect of more bad news to come, Svoboda and Short debuted a communications services department. As Short explains, the duo created the new department to compete directly with marketing and public relations firms that were cutting into EventPros' market share.

“These companies were handling events, but they didn't even like doing it — they were just doing it because their clients needed it,” Short says. “Because they weren't making any extra money on events, they weren't hiring us to do them. They were just doing the events themselves, and not doing a very good job.”

With its new division, EventPros is able not only to sell clients on the strength of its event-production capabilities but to add value by offering marketing and communication services such as Web development, scriptwriting and video production. Short adds, “It speaks to our fiscal responsibility that we were able to bring in-house a lot of services we were farming out.”

Read the rest here.