Book a Meeting

The National Conference Center Blog

Six Top National Military Monuments You’ve Probably Never Heard Of (including a remarkable horse)

May 7th, 2014 by

patriotic

May is National Military Appreciation Month and The National Conference Center has compiled a list of some of the less known but worth visiting top national military monuments:

1. Sergeant Reckless monument, Triangle, VA—Located next to the National Museum of the Marine Corps in Semper Fidelis Memorial Park, this statue commemorates the little mare who was a decorated soldier with two Purple Hearts and a Good Conduct medal. During the Korean War, this horse served in numerous combat actions, carrying supplies and ammunition, and was also used to evacuate wounded. Learning each supply route after only a couple of trips, she often traveled to deliver supplies to the troops on her own, without benefit of a handler. The highlight of her nine-month military career came in late March 1953 during fighting around Vegas Hill when, in a single day, she made 51 solo trips to resupply multiple front line units. She was wounded in combat twice, given the battlefield rank of corporal in 1953, and then a promotion to sergeant in 1954, several months after the war ended. To read more, visit www.sgtreckless.com.

2. Jefferson Davis Monument, Fairview, KY—Built from Kentucky limestone at the birthplace of Jefferson Davis, U.S. Secretary of War and later president of the confederacy, this monument is the tallest unreinforced concrete structure in the world. No steel was used to reinforce the concrete. As one pour was completed, large chunks of limestone were left projecting up to connect it to the next pour above. It is also the tallest concrete obelisk in the world; all of the taller obelisks are constructed with blocks of stone. It is the third tallest obelisk in the world. Guests can ride the 351-foot monument to the top for a bird’s eye view.

3. National Memorial Arch, Valley Forge, PA–The United States National Memorial Arch, located at the intersection of Outerline Drive and Gulph Road, was erected to commemorate the arrival of General George Washington and his Continental Army into Valley Forge. It was designed by Paul Philippe Cret, being a simplified version of the Triumphal Arch of Titus in Rome (A.D. 81) which marked the capture of Jerusalem by Emperor Titus in A.D. 70. In the classical tradition, the triumphal arch of one or three openings was erected to honor Generals or Emperors, so that this memorial arch with its single opening is classically proper as a national tribute to General Washington and the army he led.

4. The Indiana State Soldiers and Sailors Monument—Indianapolis, Indiana. A 284 ft 6 in (86.72 m) neoclassical monument built on Monument Circle, a circular, brick-paved street that intersects Meridian and Market streets in the center of downtown Indianapolis, Indiana. The monument is the first in the United States to be dedicated to the common soldier. It is also the largest outdoor memorial and the largest of its kind in Indiana. It was designed by German architect Bruno Schmitz and built over a thirteen-year period, between 1888 and 1901. The monument’s original purpose was to honor Hoosiers who were veterans of the American Civil War; however, it is also a tribute to Indiana’s soldiers who served during the American Revolutionary War, territorial conflicts that partially led to the War of 1812, the Mexican-American War, and the Spanish-American War. In the years since its public dedication on May 15, 1902, the monument has become an iconic symbol of Indianapolis, the state capital of Indiana. It was added to the National Register of Historic Places on February 13, 1973.

5. The USS South Dakota Memorial—Sioux Falls, South Dakota. May seem like an unlikely place to commemorate a famous battleship. The USS South Dakota (BB-57) was launched June 7th, 1941 and commissioned March 20, 1942. The ship was part of a state-of-the-art class of heavily armed battleships. She served in the Pacific, present for nearly all of the major naval battles of the Pacific theater of war. The US Navy wanted to keep the enemy from gaining too much information about its top battleships, so the South Dakota was referred to in press releases as “Battleship X” until October of 1943. The most decorated warship of World War II, the South Dakota was decommissioned shortly after the war in 1947. The USS South Dakota Battleship Memorial features a concrete wall that mimics the actual size and shape of the battleship. Although the ship was sold for scrap in the 1960s, several pieces of its original equipment have been acquired for display. In addition, the museum on the site features pictures, models, and reading about the history of the battleship.

6. The great monument mix-up– Kingstree, SC and York, Maine both have Civil War monuments but with a mix-up. Around the 20th century, as veterans of the Civil War began dying off at a large rate, there was sudden activity to erect monuments to honor these veterans. On May 10, 1910, Kingstree, South Carolina unveiled their Confederate soldier statue next to the county courthouse. The statue was the result of the community raising significant funds to hire a noted Italian sculptor. However, there was a gasp of astonishment when the statue was unveiled and the crowd realized it was the image of a Union soldier. It turns out that the sculptor produced many statues for towns all across the country and he had accidentally switched the Kingstree statue with the one intended for a Union memorial in York, Maine. In York, the error was discovered before the unveiling but the frugal New Englanders didn’t want to pay for a second statue. At the time, neither town knew where their intended statue had gone and no one wanted to pay the cost of rectifying the situation. Today, both statues remain in place.

Honoring Superior Customer Service

March 18th, 2014 by

Recently, The National Conference Center family gathered to celebrate outstanding customer service and honor our very own Janice Fullerton, conference planning manager. As the highest honor an NCC employee can receive, recognized individuals help set the standards for others to follow. Referred to as the “planner extraordinaire” by her colleagues, Janice will go to great lengths to ensure all groups, from largest to smallest, are completely taken care of. Her inspiring story will be shared along with previous recipients and will be displayed at our property. Please join us in congratulating Janice on her well-deserved award!

DSC02185

Soup-Tastic — Episode 7 “Gazpacho”

March 14th, 2014 by

Learn how to make a delicious chilled soup in just two minutes! In the final episode of our Winter Culinary Series “Soup-Tastic,” Executive Chef Mason shows how to make gazpacho! Thanks for tuning in with us this winter. We’ve had a blast although we’re ready for some warm weather! Catch us this Spring as we tackle Brunch Basics!

Gazpacho Recipe

2 hothouse cucumber, halved and seeded, peeled
2 red bell peppers, cored and seeded
6 plum tomatoes
1 red onion
4 garlic cloves, minced
20 ounces V8
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tablespoon kosher salt
2 tablespoons cilantro, chopped
1 teaspoons freshly ground black pepper
¼ teaspoon crushed red pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, garlic and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the tomato juice, vinegar, olive oil, salt, and pepper and cilantro. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

2014 Chocolates Galore & More Recap

March 11th, 2014 by

Fabulous food, a silent auction, free-flowing champagne, music, dancing… all for a great cause! On February 21st, hundreds of guests celebrated the 27th Annual Chocolates Galore & More here at The National Conference Center. We had the pleasure of starting our day bright and early with Holly Morris from FOX 5 DC for a sneak peak of the evening’s festivities! Event attendees indulged in rich, luscious chocolates, exquisite desserts and mouth-watering hors d’oeuvres prepared by the area’s finest restaurants and caterers and showcased in a competition for Best Presentation and Best Taste (Critic’s Choice are determined by four local judges and People’s Choice are judged by event attendees.) Judges included Chef Daniel Thomas,  a former Capitol Hill chef, who has cooked for President Barack Obama, First Lady Michelle Obama, Vice President Joseph Biden, United States Senators, and numerous foreign Heads of State; Chef Cynthia Anderson, chef/owner of Intimate Sentiments; Rebekah Pizana, food journalist and pastry chef and Lisa Broyhill, radio personality and TV producer. Proceeds from the event support the YMCA Loudoun County’s Caring For Community campaign, which provides essential scholarships and much-needed funds to local Loudoun County families who turn to the YMCA for help.

We were thrilled to once again, win the People’s Choice for Best Presentation (Dessert) for Executive Chef Mason’s #BitsandBliss! A devilishly delicious dark chocolate mousse bedazzled with rich brownie bits and drizzled with silky caramel, coupled with a dash of sea salt, layered with whipped cream and finished with a fresh raspberry and chocolate shavings.

Congrats to our team and all of the winners from the evening!

 

CRITICS’ CHOICE

Best Taste Dessert - Cherry’s Cheesecake and Delight’s

Best Presentation Dessert - Dutch Girl Cookie Factory

Best Taste Hors D’Oeurvre - Salamander Resort

Best Presentation Hors D’Oeurvre - Lansdowne Resort

 

PEOPLES’ CHOICE

Best Taste Dessert - Cherry’s Cheesecakes and Delight’s

Best Presentation Dessert – The National Conference Center

Best Taste Hors D’Oeuvre - Lansdowne Resort

Best Presentation Hors D’Oeuvre - Lansdowne Resort

 

A special thanks to Tom Barry for capturing the day so beautifully!

dsc_2240

dsc_2258Phillip Saims, NCC’s Director of Sales & Marketing & Holly Morris

dsc_2271Executive Chef Mason walks Holly through the steps of
creating his winning dish from last year’s event

dsc_2564#BitsandBliss

dsc_2565

dsc_2568-1

dsc_2678

dsc_2799

dsc_2880

Soup-Tastic — Episode 6 “Perfect Chili”

March 7th, 2014 by

In Episode 6 of our Winter Culinary Series “Soup-Tastic,” Executive Chef Craig Mason shows us a classic recipe for chili. Perfect for this March snow!

Perfect Chili Recipe

  • 1 pounds ground beef
  • 1 pound diced beef ribeye
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 poblano pepper, diced
  • 1 fresh jalapeño, seeded diced
  • 1 serrano pepper seeded, diced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 12 -ounce bottle amber beer
  • 1 can whole plum tomatoes, crushed by hand
  • 2 cups beef broth
  • 1 can black beans, drained and rinsed
  • Shredded cheddar cheese, sliced scallions and/or sour cream, for topping

Directions

Heat a large heavy bottom pot and add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.

Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, white pepper, black pepper, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.

Stir in the, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.

Season with salt and pepper. Add some beef broth if the chili is too thick. Ladle into bowls and top with the, cheese, scallions and/or sour cream.

Soup-Tastic — Episode 5 “Gumbo”

February 28th, 2014 by

Just in time for Mardi Gras! In Episode 5 of our Winter Culinary Series “Soup-Tastic,” Executive Chef Craig Mason prepares a New Orleans classic, Gumbo!

Gumbo Recipe

  • 1 tablespoon plus 1/2 cup vegetable oil
  • 1 pound smoked andouille sausage
  • 2 pounds chicken thigh meat diced skin off
  • 1 tablespoon Creole seasoning, recipe follows
  • 1 cup all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 8 cups chicken stock or canned low-sodium chicken broth
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon gumbo file powder
  • hot sauce

Creole Seasoning Spice Blend

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and chicken and cook until well browned, about 8 minutes. Remove the sausage  and chicken with a slotted spoon. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.  Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil.

Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Stir in the green onions, parsley, and file powder, simmer for an addition 10 minutes. Serve over hot steamed white rice with hot sauce on the side.

 

Soup-Tastic — Episode 4 “Bouillabaisse”

February 21st, 2014 by

If you love seafood, then you’ll really enjoy this quick and simple recipe for bouillabaisse, a classic French stew.

 

Bouillabaisse Recipe

  • Pinch of saffron
  • 1 cup leeks, julienned
  • 3 cups tomatoes, peeled, seeded, and chopped
  • Juice and zest of one orange
  • 1 cup fennel, julienned
  • 2 tablespoons garlic, chopped
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper
  • 2 pounds fresh white fish (cod, grouper, haddock)
  • 2  pound shrimp, peeled and devined
  • 1 pound mussels
  • 1 pound little neck clams
  • Salt and pepper
  • 1 cup white wine
  • 2 gallon fish stock

Serves 8
Saute garlic, leeks, fennel, and tomatoes in olive oil. Deglaze with white wine.  Add pinch of saffron. Add seafood and broth and simmer for 8-10 minutes and clams and mussels are open. Add juice and zest of orange, parsley and season to taste with salt and pepper.  Serve with crispy French bread for dipping.

Soup-Tastic — Episode 3 “Clam Chowder”

February 14th, 2014 by

If you’re home and trying to stay warm, give this delicious Clam Chowder recipe a try! Don’t forget to post your best winter soup recipe to our Facebook page for a chance to win a private, outdoor movie screening for 30 people at NCC!

 

 

Clam Chowder Recipe 

2T Butter
8 oz Bacon diced
6 oz Onion diced
4 oz Celery diced
1 oz Garlic chopped
1t Thyme leaves
8 oz Potatoes diced
8 oz Vegetable broth
24 oz Clam Juice
8 oz Heavy cream
16 oz Chopped clams
4T Flour
1 Bay leaf
Salt and pepper to taste

Sauté bacon in butter until crispy, add onions garlic and celery.  Sauté until translucent.  Add flour and stir to make a roux.

Add vegetable broth, clam juice, diced potatoes, thyme, and bay leaf.  Bring to a boil and simmer until potatoes are tender.

Add chopped clams and heavy cream and bring to boil. Reduce heat and season to taste with salt and pepper.

NCC Celebrates ‘National Wear Red Day’

February 10th, 2014 by

On February 7th, NCC participated in National Wear Red Day in support of the national effort to raise awareness and end heart disease among women. Each department showed their support including our Food & Beverage team, who prepared a number of “red” foods. The menu included red pasta (spaghetti with low sodium marinara sauce, diced tomatoes and sun-dried tomatoes), perfect polenta (mixed with cherry tomatoes, roasted red bell pepper and sun-dried tomato), everyone’s favorite red food, pizza and a sweet “red” treat, red velvet cupcakes! Employees and guests also had a chance to learn about heart health through a series of educational materials provided by the American Heart Association.

Enjoy some photos from our celebration.

 

Soup-Tastic — Episode 2 “Thickening Agents”

February 7th, 2014 by

In Episode 2 of our Winter Culinary Series Soup-Tastic, Executive Chef Craig Mason shows us various ways of thickening soups including the different stages of roux. Don’t forget to post your best winter soup recipe to our Facebook page for a chance to win a private, outdoor movie screening for 30 people at NCC!