Image: Business Events Sydney Not to be outdone by the Melbourne Convention Bureau’s stellar events outlook, Business Events Sydney (BESydney) has announced their most successful calendar year on record at AIME this week.60,237 delegates visited Sydney for 91 events over a total of 244,453 delegate days in 2012, resulting in an additional AUD$220 million dollars for the NSW economy.Some of the large conferences delivered by BESydney in 2012 included: the Worldwide Chinese Life Insurance Congress with 3,400 delegates; the Tupperware Indonesia Incentive with 2,361 delegates; and the 16th International Congress on Dietetics with 2,270 delegates.64 events have currently been secured for 2013 expected to attract more than 50,000 business visitors and attracting an estimated economic impact of AUD$167.1 million to NSW.”We’ve hit the ground running this year. It’s been a great start to 2013 for us as well as for Sydney and NSW,” BESydney CEO Lyn Lewis-Smith said.Ms Lewis-Smith also discussed the success of BESydney in shifting the focus on business events in NSW to include both the visitor and knowledge economies, with the sector now considered a key factor in the State’s economic development platform.”It’s now understood at high and broad levels that business events are worth far more than the tally of tourism receipts,” Ms Lewis-Smith said.”Business events contribute to a healthy, global knowledge economy. The work we do to secure these events for NSW is now being embraced by the NSW Government as part of an aligned economic development strategy.”BESydney’s global Ambassador program will be expanded as part of the NSW Government’s ‘A Platform for Growth: The NSW Economic Development Framework’ which outlines how business and government can collaborate more effectively, invest in critical infrastructure and raise the global profile of Sydney and NSW.The bureau will also have a seat at the table to develop the Global Talent Hub initiative which will work with the Committee for Sydney, the NSW Government and leading businesses to leverage off the talent pool of international delegates at business events who may be interested in moving to NSW to study, invest, teach or conduct research.Source = e-Travel Blackboard: N.A. read more

Penrose Room, the most celebrated restaurant in Colorado history, introduces a new summer menu featuring a dazzling array of classic fine dining appetizers, entrées, and desserts. The stellar cuisine, by Executive Chef Bertrand Bouquin, is enhanced by an extensive European wine list and live nightly entertainment and dancing from its unique vantage point atop the renovated South Tower of the historic BROADMOOR.Executive Chef Bertrand Bouquin has built Penrose Room’s menu on a solid foundation of classical cooking. Bouquin employs the insightful use of Mediterranean influences ranging from North Africa to the Côte d’Azur. His artful plating, along with the room’s elegant decor, creates an experience sure to be memorable.Three and four-course prix fixe menus are offered for $72 and $78, respectively, in addition to a chef’s tasting menu of seven courses for $102 or $158 with wine pairings. Among the summer appetizer selections are Maine Lobster Salad “Niçoise” with shaved fennel and blood orange reduction; Rabbit Salad Confit with Mâche topped with grebish dressing and sweet and sour turnips, and Louisiana Crawfish with truffle gnocchi, and prosciutto fricassée. Examples of Bouquin’s summer entrées include Sautéed Striped Bass with Morels, purple potatoes, and pickled ramps; Meyer Lemon Glazed Chicken Breast with baby fennel, petite heirloom tomatoes, and rosemary juice, and Venison Loin with Cocoa Bean Crust served with hazelnut spaetzle, and yellow foot chanterelles.A selection of vegetarian appetizers and entrées includes: Potato and Almond Soup with chive cream; Wild Mushroom Fricassee with chestnuts, parsley and garlic coulis; and Artichoke and Arugula Ravioli with ricotta cheese and olive niçoise.To complement the dinner menu, Executive Restaurant Pastry Chef Rèmy Fünfrock has introduced an array of decadent desserts including Chilled Golden Pineapple and Passion Fruit Soup with mint ice cream; Vanilla Goat Cheese Panacotta with macerated berries, lime petit beurre and a balsamic vinegar reduction, and the “Pure Caraibe” Chocolate Palet with praline nougatine and licorice whipped cream.Under the management of Wine Director Tim Baldwin, Penrose Room’s wine list is formidable at 450 bottles, but keeps a tight focus on Old World appellations, among which are found both time-honored classics and emerging stars. The list is designed to accommodate those at the threshold of discovery as well as seasoned connoisseurs, and offers 30 wines by the glass.www.broadmoor.com read more