Granite Bay Golf Club

NACE April 2019 Meeting

Nestled at the base of the Sierra Nevada foothills in one of Sacramento’s most prestigious communities, Granite Bay Golf Club gracefully combines tradition, contemporary elegance, exquisite cuisine and outstanding service. From its flawlessly landscaped surroundings to its picture-perfect views, Granite Bay Golf Club is recognized as Northern California’s premier private golf club and as the ultimate venue for hosting special occasions and corporate events in Sacramento.

We are so excited to have NACE National Past President, Donnell G. Bayot, Ph.D., CHE, CPCE, CFBE who is the Director of Academic Affairs, The International School of Hospitality. He will be coming to speak to us about CPCE certification and more. 

A little about Donnell:

Donnell is the Director of Academic Affairs at The International School of Hospitality (TISOH), Immediate Past President for the National Association for Catering and Events (NACE), and a Past Public Commissioner for the Events Industry Council’s CMP Governance Commission. He holds a Doctor of Philosophy in Workforce Development and Organizational Leadership from the University of Nevada, Las Vegas (UNLV). Donnell started his professional career as a clinical researcher in the pharmaceutical industry. Prior to his current position at TISOH, he was the Director of Religious Education for the Roman Catholic Diocese of Las Vegas. Donnell is a Certified Professional in Catering and Events (CPCE), a Certified Hospitality Educator (CHE), and a Certified Food & Beverage Executive (CFBE).

Donnell is actively involved in the catering, event, wedding, and hotel industries through industry and association participation. At NACE, he has served multiple roles both on the national board as well as chairing education committees. On the local level he has served multiple terms at Las Vegas NACE including as Treasurer. Donnell was appointed to the President's List of NACE National in 2010 for outstanding achievement and contribution to the association. Outside of meetings and events, Donnell currently is in his second term on the Board of Advisors for the Southern Nevada Hotel Concierge Association, an Institutional Commissioner for the Accrediting Council for Continuing Education and Training, and a Board Member for the Innovations International Charter School of Nevada.

MENU:

Hors d’ oeuvres:

Bacon Wrapped Medjool Dates with Goat Cheese {GF}

Hawaiian Ahi Poke Tacos with Wasabi Cream & Sesame Seeds

Gorgonzola Flatbread with Caramelized Onion, Roasted Pear, Arugula and Balsamic Drizzle {Vegetarian}

Dinner:

Butter Lettuce & Pear Salad - Apple-wood Smoked Bacon, Sunflower Seeds, Fried Shallots, Crumbled Goat Cheese, Champagne Vinaigrette

Duet Plate of:

Prosciutto & Goat Cheese Stuffed Chicken Breast with Oven Dried Cherry Tomato Relish & Pesto Coulis

Spiced Rum Braised Boneless Short Ribs with Pan Sauce and Balsamic Drizzle

Garlic Mashed Potatoes and Asparagus

Vegetarian/Vegan Option:

Organic Quinoa, Roasted Parsnip, Spiced Garbanzo Beans, Avocado, Arugula, Brussels Sprout Leaves, Toasted Cashews, Pistou

Dessert:

Assorted Mini Pot de Cremes and Desserts

Thanks to our contributing vendors: