Clients and friends of SRQ | The Magazine mingle in the studio. Photo credit: Wyatt Kostygan
While the days of childhood pizza parties are long behind us, we are usually looking for an excuse to get together with our clients. And some of us are always looking for a reason to eat pizza. On Wednesday August 12th, these lofty goals merged in the form of, “Pies on Pineapple,” the third installment of our quarterly client gatherings.
SRQ Executive Publisher Wes Roberts (left) catches up with Mustafa Yilmaz (center) and Hank Battie. Photo credit: Wyatt Kostygan
This year, we’ve had a great time celebrating the people and companies that make our community so special through SRQ Parties on Pineapple. Having them as clients makes us grateful and challenges us to deliver fresh ways to live local in every edition of SRQ | The Magazine. Parties on Pineapple have been a reminder to us that every now and then, we should hold the phones and have conversations that aren’t strictly focused on business, enjoy some delicious food and take a couple of hours to connect. We’ve enjoyed watching our family of clients make valuable connections to each other and develop stronger ties to the community.
Guests enjoyed a selection of pizzas from Solorazano’s Pizzeria. Photo credit: Wyatt Kostygan
The best part of a pie party is that there’s no rules. Dessert for dinner is encouraged. Pizza for your first and third courses (with an interlude of pie-inspired custard as your second) qualifies you as a culinary genius. Wearing a cowboy hat and faux mustache in the photo booth is appropriate pizza party behavior. Luckily for us, our clients seemed to remember the routine of a pizza party as fondly as we do.
Solorazano’s Pizzeria represented the savory side of pies with thin-crusted, New York style cheesy goodness. Their menu ranges from traditional, simple pies to hearty favorites like the Hoboken Heart Attack (topped with meatballs, pepperoni, sausage and bacon), to the Centrella (a white pizza generously prepared with onions, spinach, fresh tomatoes, garlic and basil). If you’re looking for something good for the soul, they’ve also got something special: the #PieItForwardMovement. Patrons with an appetite for giving can pay a little extra for their pizza and the good people at Solorazano’s use the money to make and deliver pizzas for the hungry in our community. If there’s anything better than pizza, it is surely pizza with a conscience.
Owner of Sift Bakehouse, Christine Nordstrom with handmade pies. Photo credit: Wyatt Kostygan
The dessert section was something to behold. Gorgeous, handcrafted pies were made with an extra helping of love by Sift Bakehouse. A key lime cheesecake pie was the perfect balance of tart and sugary sweet, while the comforting flavor combo of peanut butter and jelly (using fresh berries) in the form of a pie weighed in as the crowd favorite. S’macks brought bite size samples of their famous custard. Brownie crust was swirled into salted caramel custard for a rich flavor combination to cool off and unwind at the end of a long day. For those interested in sipping a locally brewed beverage, Gold Coast Eagle Distributing supplied beers from Darwin’s Brewing Company – including Circa 1926, a tangerine wheat beer with a cult following.
Vice President of Strategic Partnerships Ashley Grant (left) poses for a photo with Tracy Spalsbury, Director of Marketing and Communication at Sarasota YMCA. Photo credit: Wyatt Kostygan
In between sweet, savory and icy bites, guests posed in the Mojo Foto Booth and took home their own filmstrips to commemorate the evening’s fun.
Guests pose in the photo booth. Photo credit: Wyatt Kostygan
Thank you to the talented pie makers for making the night as delicious as it was enjoyable. Of course, thanks to our partners for being so much more than clients and advertisers. We love having you over to SRQ Studios and enjoy working alongside you in this great community. To view a gallery of photos from Pies on Pineapple, click here.
See you next time!