Prevue July-August 2017 - 73

Salamander Hotels & Resorts
final dishes and a team is declared

golf course elevates the overall

the winner. Afterwards, the entire

experience. We want groups to

group gets to indulge in a three-

walk away from dining with us not

course meal prepared by our

just raving about the innovative

culinary team made with the same

food and level of service, but

ingredients. The chef will introduce

having had an unexpected

each dish highlighting the local

experience they will remember for

ingredients and our partnerships

a lifetime.

with farmers, wine makers and

Prem Devadas,
President
Salamander Hotels
& Resorts
salamanderhotels.com

brewers. It's a truly immersive

Any budget tips for helping

and fun experience in which the

planners achieve creative and

group walks away with a renewed

memorable F&B experiences?

appreciation for culinary creativity
and where food comes from.

When planning a group culinary
experience, it's commonly thought

Have you noticed any new F&B

you need to provide the best of the

trends emerging for 2017? What

best to make it memorable: high-

do you think the next trend will be?

end food, over-the-top venues and
lavish decor. This is not the case.

Prevue: Can you name a few

Almost every experience has a

The food can be simple but delicious

immersive culinary team

food & beverage component. At

and creatively presented, or better

building experiences that

Salamander Hotels & Resorts we

yet, interactive. The space doesn't

capture the essence of

look for creative ways in which

have to be the grandest, it can be

the destination?

to connect the destination, the

unique and unexpected. Our team

group and activity to one another.

works with planners to understand

Devadas: At all of our properties

Bringing food out of conventional

what's important to the group along

we value seasonality of food

spaces, like the dining room,

with their budget and curates dining

products and sourcing them in the

into unexpected venues such

experiences that will blow them away,

most sustainable way possible.

as the 18th hole of a renowned

no matter how much they spend.

Caption

At Salamander Resort & Spa we
have a Culinary cook-off in our
state-of-the-art Cooking Studio.
The group is split into teams and
are then given 15 minutes to go
out to our culinary garden to pick
fresh produce. Groups are then
given a locally sourced protein
and a basket of dry goods they
must incorporate into their dish.
They have 90 minutes to cook the
most unique and delicious entree
and pair it with a local wine or
microbeer. Three people from the
group are selected to judge the

Salamander Hotels & Resorts

prevuemeetings.com | 73


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