Kate Kelly Smith
SVP, Publishing Director & Chief Revenue Officer, House Beautiful
SVP, Publishing Director, Elle Decor & Veranda
Join Kate Kelly Smith, SVP, Publishing Director and Chief Revenue Officer of House Beautiful and the Hearst Design Group, as she discusses the importance of reinventing the oldest and largest shelter magazine in America, created by Frank Lloyd Wright in 1896.
Today, magazines are more than just print vehicles; they are brands. Content previously only created for and available in the magazine is accessible via the web, mobile devices, tablets and more. This past October, House Beautiful became the first national US magazine to seamlessly integrate Digimarc Discover technology into its editorial content, allowing readers to bring pictures and articles to life on their smartphones or tablet devices with video, slideshows and other rich media without an unsightly QR tag. With the February 2012 issue, House Beautiful made this technology and engagement tool available to its advertising partners.
It’s an all new experience.
Tuesday, February 21, 2012
TIME
5:30 p.m. – 6:30 p.m. – Registration & No-Host Cocktails
6:30 p.m. – 8:30 p.m. – Dinner & Program
PLACE
The Kahala Hotel & Resort
5000 Kahala Avenue
COST
Early Registration
- SMEI Members: $60
- PSE Students: $60
- Non-Members: $70
At the door
- SMEI Members: $65
- Non-Members: $75
Save $5 by registering online!
RSVP: SMEIHonolulu.com or call 942-7000 with questions.
DEADLINE: Friday, February 17, 2012
QUESTIONS: Contact Naomi Kanna, Executive Director | 594-7391 | naomi@smeihonolulu.com
MAHALO TO OUR TRADE SPONSORS:
The Kahala Hotel & Resort | Techniques Hawaii | Dollar Rent-A-Car | Mana Means Communications
Ameriprise Financial – Dave Livingston, Financial Advisor | Hagadone Printing Company
MENU
FIRST COURSE – Chicken Consomme with Forest Mushroom Ravioli
ENTREE – Roasted Strip Loin with Horseradish Mashed Potato and Garden Vegetables
DESSERT – Kahala Bread Pudding with Vanilla Sauce
VEGETARIAN OPTION
FIRST COURSE – Gazpacho Soup with Crisp Croutons
ENTREE – Wild Mushroom, Asparagus and Kabocha Rissotto
DESSERT – Kahala Bread Pudding with Vanilla Sauce
