Successful Meetings - August 2008 - (Page 26)

Food & Beverage > Maitre Fromager Richard Peterson Gaylord Opryland A Jolly Good Time The Cheese Stands Alone By now, most people have been to a wine tasting. But far fewer have gone to an event dedicated to wine’s favorite and often lesscelebrated partner: cheese. To learn more about cheese tastings, planners can consult with Gaylord Hotels’ Maitre Fromager, Richard Peterson. Peterson launched the cheese program at the Gaylord’s signature restaurant, the Old Hickory Steakhouse, after studying at New York’s Artisanal Cheese Center. Now, in addition to cheese courses with dinner at every property’s Old Hickory Steakhouse, he offers customizable cheese tastings, seminars, and education events for groups of all sizes. “The most popular event is the wine and cheese reception,” Peterson says. In these, he pairs as many (or as few) cheeses as planners request with wines to match each selection. Depending on the size of the group and the type of environment desired, these receptions can either be seated or buffet-style. In the seated versions, attendees are educated in a classroom-style setting about the wine and cheese pairings set up in front of each seat, in much the same way large wine classes are organized. (This type of session is particularly well suited for larger groups.) In the buffet-style receptions, attendees visit “action stations,” where each cheese is cut, plated, and explained, along with a paired wine. During his events, Peterson discusses the history of making cheese, the various cheeseproducing regions, and what to look for and consider when tasting cheese. “These seminars are fun and interactive, and we have the time to really dive into it,” he says. Depending on the group’s preference, Peterson will also pair cheeses with whiskeys and beers, in addition to wine. The events can be held in any of the Gaylords’ myriad event spaces and restaurants, or even off site; Peterson recently taught a cheese and whiskey pairing in George Washington’s distillery in Mount Vernon, VA. “These being convention hotels, we know how to cater to the entire range of our guests’ tastes,” he says. “From the savvy, well-traveled diners to blue-collar workers to conventioneers to people on a budget, we can make it accessible to all groups.” Cheese Course Starts at: $20 per person for three cheeses, including accompaniments (quince paste, fig cake, Marcona almonds, and so on). Wine priced on consumption. By Suzie Amer AUGUST 2008 SUCCESSFUL MEETINGS 26 mimegasite.com http://mimegasite.com

Table of Contents Feed for the Digital Edition of Successful Meetings - August 2008

Successful Meetings - August 2008 Contents Editor's Note Industry Trends Industry Events On the Record Technology Calendar Websites of the Month Personal Success Technology Talk Food & Beverage Pre-Event On Site Tools of the Trade Pre-Event Crude Awakening Oil’s Well Betting on Development The Stuff Dreams Are Made Of No Spa, No Dice New & Improved Bean Counting Places & Spaces Cleveland Palm Springs, Desert Resorts Midwest Meetings San Antonio Yucatan Peninsula Gurus

Successful Meetings - August 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.