Meeting/Event Information

April Meeting

April 25, 2017
5:30 PM - 7:30 PM

Rosen JCC
11184 Apopka Vineland Rd
Orlando, FL 32836

April Meeting Flyer



Brenda Nichols, President of The Event Source, has been in business in Central Florida for more than 36 years.  Starting her business in 1981 as Floral Artistry, the company grew and over the years changed the name to The Event Source, a full service special events company.

The Event Source is proud to be a one stop experience for meeting planners, hotels and caterers.  Their new 90,000 square foot warehouse and office facility offers everything from cutting edge floral design to themed décor, rental furniture, arcade games, custom linens, rental foliage, and catering rentals.  The Event Source is the easy resource for planning any event.  

“Experience and creativity are the key to any successful event along with constant research and education of new trends and cutting edge special events” says Nichols.   “If a day goes by without learning something new, it’s a wasted day.”


 Executive Pastry Chef David Ramirez

 Trained at Johnson and Wales in pastry arts, Chef David Ramirez has appeared on the Food Network, worked at five-star properties in Atlanta and Orlando, and was most recently named captain of the 2009 Team USA. As captain of Team USA, Chef Ramirez will lead some of the finest pastry chefs in the internationally acclaimed Coupe du Monde de la Pâtisserie, aka the World Pastry Cup, competition in Lyon, France. Chef Ramirez has competed against pastry chefs from all over the world and won dozens of awards from American Culinary Foundation competitions. In 2011, Chef David was inducted into the Orlando Magazine Culinary Hall of Fame. 


This self-described “chocoholic” says that no matter where he is, whether strolling the toy aisles of Target with his three kids, attending a black tie event, or visiting Orlando’s amazing theme parks, he views the world through “chocolate-colored glasses” and always wondering how every object could be translated into an edible sculpture. Sweet but never saccharine, Ramirez’s elaborate chocolate creations reflect his youthful outlook. In fact, he has been known to actually cut apart his kids’ toys in order to make a chocolate mold. The loving dad is always quick to replace what he borrows.  


A leader in the meetings and convention market, Shingle Creek offers its corporate clients the benefit of Chef Ramirez’s unforgettable custom chocolate and sugar creations. From intricately carved centerpieces and sculptures in contrasting white and dark chocolate to edible corporate logos and new product likenesses crafted entirely from sugar, the property is redefining the events market.  


This service is not exclusive to convention guests. Vacationers celebrating a special event such as a birthday or anniversary can commission one of Ramirez’s special chocolate creations to mark the festive occasion. In addition, a variety of Chef David Ramirez’s decadent cakes, pastries, and bonbons are regular features at the hotel’s restaurants and Café Osceola’s daily brunches. 




  The Cocktail Hour


Imported Cheese Display, Crackers


California Rolls, Spicy Tuna Rolls and Cucumber Rolls Wasabi and Fresh Ginger


Assorted Kosher Style Canapes Butler Passed Strawberries filled with Boursin cheese, Smoked Salmon Pinwheels, Bruschetta Vegetarian Antipasti Skewers, Grilled Pita Hummus Cake Smoked Turkey Tartlet


An Array of Stations


Mediterranean Station Stuffed Grape Leaves, Tzatziki Hummus, Tabbouleh Quartered Pita Bread


Grilled Vegetable Display, Balsamic Drizzle


Greek Salad Romaine Lettuce, Feta, Kalamata Olives Tomatoes, Grape Tomatoes and Pepperoncini Peppers


Blackened Mahi- Mahi Fish Tacos Marinated Cabbage, Cojita Cheese Mexican Crema, Pickled Onions


Braised Short Ribs Garlic Mashed Potato, Asparagus Spear


Pasta Station Cheese Tortellini with Spinach and Lemon Cream Sauce Butternut Squash Ravioli, Brown Butter and Sage Sauce


Desserts and Coffee Station


Small Fancy Bakery Cookies, Fresh Fruit Tartlet, Chocolate Truffles, Shot Glass Desserts, Fresh Fruit Display, Cheesecake Squares with Assorted Toppings, Coffee, Tea Decaffeinated Coffee Caramel Iced Coffee Whipped Cream and Caramel/ Dark Chocolate Drizzle


The Beverages


Hosted Beer, Wine and Signature Drink for Cocktail Hour


Cash Bar is CASH ONLY (No ATM at Facility) for Dinner



$45.00 Member Bringing Guest (From Same Company)
$55.00 after 5:00 pm April 21