Annual Spring Dinner attracts key industry execs

Nation's Restaurant News,  May 17, 1999  

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NEW YORK -- The third Annual Spring Dinner, hosted by Fred Tibbitts & Associates, was held at the Union Club of New York here, earlier this month.

The theme for this year's gala was "Toga, Toga, Toga." Guests included foreign dignitaries and senior officers of the nation's largest hotel chains, restaurants and contract foodservice companies.

The exotic and eclectic six-course meal was, for the most part, authentic to Roman tradition and served in the true Roman fashion -- family style. It was meticulously researched by industry veteran Walter Staib, president of the Philadelphia-based Concepts By Staib.

A selection of 13 wines, a vintage port, a rare cognac and an imported sparkling mineral water accompanied the feast. Between courses, a troupe of Broadway actors provided entertainment.

The pairing of foods and wines was executed by Harriet Lembeck, president, Wine & Spirits Program, New York City.

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