July 2017

Our Family of Companies

Greetings friends and colleagues,

We're heading into the heart of the summer season again, and many of us are either hitting the road or settling in for a nice staycation close to home.

As employers continue to embrace Flexible Fridays in growing numbers, our minds and bodies are feeling the positive effects of slowing down and appreciating the benefits of the hard work that earned us our time away.   
But before we get ready to savor some well-deserved down time, our team here at HRG would like to share a few refreshing recipes from our friends at New York Hospitality Group , HRG's 20th Anniversary featured partner of the month.

"With the great partnerships we have developed over the last 20 years - especially with Hospitality Resource Group and the city of White Plains - we would  not be where we are today without their support."

Peter Herrero CEO, NY Hospitality Group, Sam's of Gedney Way.
We hope you enjoy your time away from work, and when you do, try out some of these summer refreshment recipes with friends, families and guests.

For now, if you haven't already, we invite you to Like us on Facebook.

Wishing you a fantastic summer season!

Regards and best,
Robert O. Sanders Jr., CMP
Managing Partner
Hospitality Resource Group, Inc.   
Summer Slowdown-Stretching Out
The summer slowdown is in full swing, and there are so many options for us to consider, including many here in our backyard throughout the Hudson Valley.  

Looking for a place for a little downtime? How about a long stroll across the Walkway Over the Hudson

From a breezy walk along the Long Island Sound, to a night on the Hudson for dinner and then a show at the historic Tarrytown Music Hall, the choices are endless.
As you go about making your plans to host a summer evening at your home, or on the road for a picnic at a favorite spot, we thought you may want to serve up a culinary dish with a seasonal beverage to go with it from New York Hospitality Group Executive Chef Joe Sasso, a Best Chef of America.
For the grill:
  • 1 large ear of yellow corn, husked
  • 1 small red onion (about 6 ounces), peeled, halved through root end
  • Olive oil (for grilling)
  • 1 1/2 pounds medium tomatoes (cluster or vine-ripened; do not use heirloom)
  • 1 small country bread, sliced
For the dish:
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon hot smoked Spanish paprika
  • 1 tablespoon olive oil
  1. Prepare barbecue (medium heat)
  2. Brush corn and onion with oil; sprinkle lightly with salt and pepper
  3. Place corn, onion halves, and tomatoes on grill
  4. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion
  5. Transfer to foil-lined baking sheet and cool
  6. Brush bread with oil; sprinkle with salt and pepper
  7. Grill until crisp, about 2 minutes per side
  8. Core tomatoes and cut in half horizontally
  9. Gently squeeze out or spoon out juices and seeds
  10. Coarsely dice tomato flesh and place in medium bowl
  11. Cut corn kernels from cob; add kernels to tomatoes
  12. Chop onion; add to tomatoes
  13. Mix in garlic, lime juice, paprika, and 1 tablespoon oil
  14. Season to taste with salt and pepper. Serve with grilled bread.
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 8 cups diced seedless watermelon (1 pound)
  • 1/4 cup fresh lime juice
  • 1 3/4 cups blueberries
  • 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
  • 1 1/4 cups silver tequila
  • Ice


1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Whatever your taste in how you spend your time this summer, we hope you enjoy it to the fullest!
About Hospitality Resource Group

Hospitality Resource Group, Inc. (HRG) is a group of vertically integrated companies, with over 20 years of experience developing innovative training, marketing and event programs for businesses, education institutions, not for profit organizations and municipalities. HRG clients benefit from our proven ability to develop effective management solutions to expand their markets and engage their companies to build brand equity, increase sales and improve productivity. 

The HRG family of companies includes:

HRG has earned widespread recognition from leading industry organizations, including:



Corporate Office: 237 Mamaroneck Avenue, White Plains, NY - Phone: 914.761.7111 - Fax: 914.761.7854 - info@HRGinc.net
Photos courtesy of Corporate Audio Visual Services

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