News for the Hospitality Executive
|WHITE SULPHUR SPRINGS, WV, April 2, 2007 - After an extensive
$50 million renovation project, The Greenbrier resort in West Virginia
has reopened today, April 2, 2007. The legendary property will debut
63 updated guest rooms with new marble bathrooms that will have soaking
tubs and walk-in showers, updated décor under the direction of renowned
designer Carleton Varney with patterned fabrics and pastel wallpapers,
executive-style desks with larger workspaces, and new furniture.
All of the resort's 721 guest rooms will be outfitted with new bedding
and linens, large plasma-screen televisions, and enhanced bathroom amenities.
An entirely new culinary experience will debut summer 2007 with the opening
of Hemisphere, a new restaurant with a globally-influenced tasting menu
and 38°80, a unique cocktail lounge. The Greenbrier will continue
to offer over 50 recreational activities to its guests, including indoor
and outdoor tennis, golf on three championship courses, rock climbing,
tours of its former Cold War-era Congressional bunker on property, falconry,
fishing, off-road driving, and use of the property's 40,000 square-foot
"Wonderful changes are coming," says Paul Ratchford, President of The Greenbrier resort. "This significant renovation project will ensure that The Greenbrier continues to provide its valued guests with the impeccable service and amenities that the resort has been famous for since 1778."
Under the direction of Chef Michael Voltaggio, Hemisphere will herald a departure from The Greenbrier's previous dining experience. Guests can expect introductions to new tastes and textures paired with the finest meats, poultry, produce, and seafood from around the globe. Serving only dinner five nights a week, the Hemisphere menu will feature a choice of up to four tasting menus paired with wine and cocktail flights. Chef Michael Voltaggio's tasting menus will include dishes such as Jameson Farms Lamb Shoulder with Crispy Vadouvan Spiced Yogurt and Shrimp Parfait with Thai Curry, Young Coconut, Puffed Shrimp Toast and Kaffir Lime. A chocolate tasting featuring the finest chocolates from around the world will finish off the global Hemisphere experience along with other treats on the extensive dessert menu. The Greenbrier's new cocktail lounge also debuting this summer, 38°80, will feature hand-crafted flights and artisan garnishes along with world lounge music.
Chef Voltaggio most recently served as Executive Chef at Charlie Palmer's Dry Creek Kitchen in San Francisco. The resort's Executive Chef Peter Timmins, who has been awarded the distinction of Certified Master Chef by the American Culinary Federation, will continue to oversee all of the resort's restaurants and bars.
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, is reopening April 2 after a $50 million renovation project. 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
The Greenbrier Resort
|Also See:||Paul Ratchford Named President and Managing Director of The Greenbrier; Succeeds Ted Kleisner, Who is Retiring After 25 years / September|
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