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 Hemisphere, the Greenbrier Resort's New Dining Concept, Opens
Under the Direction of Chef de Cuisine Michael Voltaggio
WHITE SULPHUR SPRINGS, WV, July 24, 2007 – The Greenbrier resort in West Virginia reopened on April 2, 2007 after a multi-million dollar renovation.  A key component to the renovation that will total $50 million, is the debut of a new restaurant, Hemisphere, and a new lounge, 38°80, which both opened today.  The arrival of these offerings heralds a departure from the traditional Greenbrier dining experience.  Hemisphere features globally-inspired cuisine in a tasting menu format, paired with wine or cocktail flights.  38°80 is a unique lounge serving an eclectic mixture of cocktails, all reflecting the venue’s vibrant and theatrical, yet sophisticated setting. Hemisphere and 38°80 are venues where guests can relax and enjoy the new Greenbrier experience.   

Under the direction of Chef de Cuisine Michael Voltaggio, Hemisphere (formerly Old White Lounge) is an evening in itself, set amidst an adventurous and leisurely ambiance.  With no tie required, the service is relaxed yet refined.  Located in the former Old White Lounge area, guests can expect introductions to new tastes and textures paired with the finest meats, poultry, produce, and seafood from around the globe.  Serving dinner five nights a week, the Hemisphere menu features a choice of tasting menus paired with wine or cocktails.  Hemisphere offers a variety of tasting experiences with a seven-course menu as well as a daily vegetarian tasting menu.  The restaurant can host up to 100 diners per evening.  For a more intimate experience, guests may select the eight-person chef’s table or the ten-person private dining room.    

Hemisphere’s menu options include a seven-course menu options and one vegetarian option.  Chef Michael Voltaggio's tasting menus include dishes such as Jameson Farm Lamb with Madras Curry, Coffee-Cardamom Soil Stuffed Palm Heart and Bamboo Rice and Sea Scallops with Sea Urchin, Sea Sponge, Seaweed, Magnified Caviar, Lime and Vanilla.  A chocolate tasting featuring the finest chocolates from around the world finishes off the global Hemisphere experience along with other treats on the extensive dessert menu overseen by Pastry Chef Frederic Monti. 

The beverage offerings, pairings and presentations at Hemisphere involve wine flights as well as unique and classic cocktail presentations.  The resort’s Master Sommelier, Barbara Werley, only one of 13 women in the US to garner this title, has created Hemisphere’s wine list, which boasts 100-150 different wines from countries around the globe.  38°80 (formerly The Tavern Room) features handcrafted cocktails and artisan garnishes along with world music.  The lounge is named after the county’s geographical latitude and longitude.  

Dorothy Draper, the designer who gave The Greenbrier its famed décor during its 1948 renovation, is the inspiration for Hemisphere’s design.  Executed through collaboration between Carleton Varney, her former protégé and president of Dorothy Draper and Company, and Ricca Newmark, a Denver design firm, Hemisphere’s décor is decadent yet inviting and sophisticated.  It has a heightened sense of creativity and exotic mystique – all splashed with the colors that made Draper’s mark on the resort so famous.  

Michael Voltaggio, a gold medal graduate of the resort’s acclaimed Culinary Apprenticeship Program, returned to The Greenbrier in 2006.  Prior to his return, he was the Executive Chef for Charlie Palmer’s Dry Creek Kitchen.  Under his direction, the wine country restaurant was named one of the top 100 Bay Area restaurants and earned 3.5 out of 4 stars from the San Francisco Chronicle, as well as 1 Michelin Star.  His extensive experience includes the Ritz-Carlton hotel group, where he was Chef de Cuisine of the Ritz-Carlton Naples Dining Room, an AAA Five-Diamond restaurant.  In addition, he was a corporate trainer for Ritz-Carlton, assisting with the openings of new luxury properties.  

Before entering The Greenbrier’s apprenticeship, he honed his culinary skills in New York as part of the opening team of Larry Forgione’s James Beard-tribute restaurant, The Coach House, and at Forgione’s landmark restaurant, An American Place.  Voltaggio has also completed stages in some of the finest kitchens in the country and recently attended the Madrid Fusion Gastronomy Conference.  Voltaggio has been honored numerous times throughout his career, including being named the Ritz-Carlton Rising Star and the Bertoli Sous Chef of the Year.
 
About The Greenbrier Resort:
Residing on 6,500-acres of lush landscape in the Allegheny Mountains of West Virginia, The Greenbrier is an award-winning resort which has been offering a welcoming home to its guests since 1778.  This National Historic Landmark, also known as America’s Resort, reopened April 2 after a $50 million renovation project. The Greenbrier resort is a founding member of the Historic Hotels of America, proudly hosting guests for over 200 years.  The Greenbrier’s unparalleled history and timeless architecture reflect their commitment to this distinctive honor. The property provides a world-class haven for discerning business guests and sophisticated leisure travelers.  Top-notch amenities and services include elegant meeting and event space, fine dining establishments, and access to over 50 recreational activities including three championship golf courses, indoor and outdoor tennis courts, and a 40,000 square-foot spa.  For more information or reservations, please visit www.greenbrier.com or call 800-624-6070.

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Contact:

The Greenbrier Resort
www.greenbrier.com
 

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Also See: Paul Ratchford Named President and Managing Director of The Greenbrier; Succeeds Ted Kleisner, Who is Retiring After 25 years / September 2006
After an Extensive $50 million Renovation The Greenbrier Resort in West Virginia Reopens / April 2007
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