The reception at this year's KOS Symposium was titled “Back to the Future: A Conversation about the Future of PR at USC Annenberg.”
The symposium brought together the CPR Board of Advisors as well as USC Annenberg students and unveiled a new Global Communications Report.
Golin, a public relations pioneer explained that building and keeping relationships are key in maintaining successful business. He also talked about the important skills necessary for a PR professional. He said that curiosity and a clear knowledge of the difference between right and wrong and good and bad ideas.
“Another Board Member Bill Imada, echoed Golin by saying he believed nurturing curiosity and good judgment were the keys to creating the next generation of public relations professionals.”
The menu for the VIP Reception included:
TRAY PASSED
Prosciutto Wrapped Chicken with Spinach and Balsamic Glaze
Beef Empanadas with Chimichurri Dip
Lump Crab Cakes with Chunky Avocado Salsa
Pear and Goat Cheese Crostinis with Sweet Pecans & Honey Balsamic
Macaroni and Cheese Nougats with Roasted Roma Tomato Dip
Mini Gnocchi with Roasted Butternut Squash, Peas and Creamy Sage
in Spoons
VIP RECEPTION : APPETIZER BUFFET
Rosemary Chicken Cakes
with Tangerine Chutney and Preserved Lemon
Lamb Kabobs with Mint Chutney
Griddle Baked Lobster Corn Cake Towers topped with English Cucumber Dill Salsa
Japanese Eggplant and Tomato Towers with Green Olive Pesto
Green Crudite
Asparagus•Haricot Vert•Celery•Snow Peas
with Creamy Cucumber Wasabi Dip
••••
Chocolate Ganache Baby Bites
Cinnamon Cheesecake Beignets
Raspberry Brioche Bread Puddings with Vanilla Bean Cream
GENERAL RECEPTION
TRAY PASSED
Parmesan Prosciutto Deviled Eggs
Coconut Shrimp with Fiery Mango Dip
Griddle Baked Santa Fe Corn Cakes with Avocado Salsa
BUFFET MENU
Warm Mustard Crusted Chicken
with Roasted Carrots and Parsnips
B.B.Q. Beef Short Rib Paninis
with Caramelized Onions
Quinoa and Mixed Grains Toss
with Celery, Carrots, Bell Peppers, Broccoli
and Lemon Sherry Dressing
Organic Greens in Individual Containers
with Green Apples, Caramelized Pecans
Cranberries, Blue Cheese and Balsamic Dressing
Domestic and Imported Cheeses
with Artisan Breads and Crackers
Fresh Seasonal Fruit
Assorted
Mini Desserts
The menu for the VIP Reception included:
TRAY PASSED
Prosciutto Wrapped Chicken with Spinach and Balsamic Glaze
Beef Empanadas with Chimichurri Dip
Lump Crab Cakes with Chunky Avocado Salsa
Pear and Goat Cheese Crostinis with Sweet Pecans & Honey Balsamic
Macaroni and Cheese Nougats with Roasted Roma Tomato Dip
Mini Gnocchi with Roasted Butternut Squash, Peas and Creamy Sage
in Spoons
VIP RECEPTION : APPETIZER BUFFET
Rosemary Chicken Cakes
with Tangerine Chutney and Preserved Lemon
Lamb Kabobs with Mint Chutney
Griddle Baked Lobster Corn Cake Towers topped with English Cucumber Dill Salsa
Japanese Eggplant and Tomato Towers with Green Olive Pesto
Green Crudite
Asparagus•Haricot Vert•Celery•Snow Peas
with Creamy Cucumber Wasabi Dip
••••
Chocolate Ganache Baby Bites
Cinnamon Cheesecake Beignets
Raspberry Brioche Bread Puddings with Vanilla Bean Cream
GENERAL RECEPTION
TRAY PASSED
Parmesan Prosciutto Deviled Eggs
Coconut Shrimp with Fiery Mango Dip
Griddle Baked Santa Fe Corn Cakes with Avocado Salsa
BUFFET MENU
Warm Mustard Crusted Chicken
with Roasted Carrots and Parsnips
B.B.Q. Beef Short Rib Paninis
with Caramelized Onions
Quinoa and Mixed Grains Toss
with Celery, Carrots, Bell Peppers, Broccoli
and Lemon Sherry Dressing
Organic Greens in Individual Containers
with Green Apples, Caramelized Pecans
Cranberries, Blue Cheese and Balsamic Dressing
Domestic and Imported Cheeses
with Artisan Breads and Crackers
Fresh Seasonal Fruit
Assorted
Mini Desserts
