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
http://www.salamanderhotels.com
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