USC Annenberg School for Public Relations 26th Annual Kenneth Owler Smith (KOS) Symposium Back

Posted April 29, 2016

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.” USC Annenberg 4.14.16 2     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 USC Annenberg 4.14.16 9 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   USC Annenberg 4.14.16 4