Come for the meeting, stay for the Boston Cream Pie! It’s not actually pie, but a two-layer yellow cake filled with pastry cream and topped with chocolate icing. As the story goes, it was first invented and served at the Parker House in 1856.

Nicole Xie, Omni Dallas Hotel & Convention Center (left), catches up with Kelsey Angsten, Omni Rancho Las Palmas Resort & Spa, at the FICP Winter Symposium.

Big Apple hospitality partners Diane Brady Anderson, NYC & Co., and Patrick Colomer, Sheraton New York Times Square

Traditional lobster rolls are just one example of the many delectable food offerings from the Omni Parker House kitchen, from the opening reception, to meeting breaks, to breakfast buffets.

Networking at the FICP Winter Symposium opening reception (from left): Ashley Poe, IHC Risk Solutions; Ramon Santos, Silversea Cruises; Julie Sutter, Selective Insurance Co.

Chatting between education sessions (from left): Isabel Mahon, Fairmont Hotels & Resorts; Wendy Surkan, Tourism Vancouver; and Diane Goodman, CMP, Goodman Speakers Bureau

Brain food at the coffee break: The Omni Parker House provided nuts, fruit, hummus, and veggies at a meeting break.

A panel of experts discussed meeting trends (from left): Scott Eames, AlliedPRA; Jennifer Squeglia, CMP, RLC Events; David Riederman, Hyatt Hotels & Resorts; and Luann Edwards, CMP, CMM, FM Global     

Attending the 2016 FICP Winter Symposium: Karen Alfonso, The Hartford, and Martha Fetter, Travelers

Coppersmith, a South Boston restaurant, accommodates 360 guests for a reception and offers outdoor spaces during warmer months! Enjoying dinner there during the FICP Winter Symposium are Nicky de Champlain, JPdL Destination Management Canada (left), and Alison Hall, MeetingsNet

Networking at Coppersmith restaurant in South Boston (from left): Meghan McSkimming, Kuoni Destination Management; Tom Foley, Atlantis Paradise Island; and Tara Chaffee, Liberty Mutual