Prevue March-April 2014 - (Page 99)
Large-scale events feel like a getaway in Napa Valley
[ON LOCATION] JULIE ANN SIPOS
he 380-room Silverado Resort & Spa is nestled among
1,200-acres in the rolling vineyards of California Wine
Country. The hotel's meetings-focused management
company, Dolce Hotel's & Resorts, hosts 30,000 events and
4 million corporate clients on average throughout 27 upscale
hotels, resorts and conference centers in North America and
Europe. Pioneering the brand is former meeting planner, Andy
Dolce, and a team of creative professionals who know how to
leverage Napa Valley's exclusive spoils.
"When the setting is Napa Valley, great food and ﬂowing
wine are a given," says Richard Maxﬁeld, chief operating ofﬁcer
of Dolce Hotels & Resorts. "The Dolce brand is about exceeding
the expectations of a given destination, creating inspiring
environments that easily bring people together."
Flavor! Napa Valley, a four-day food and wine festival on
the heels of the annual grape crush, is the perfect case in point.
The festival, which is the brainchild of Food Network's Michael
Chiarello, bolsters tourism between the fall harvest and winter
holidays-meeting planners are drawn to its attractive pricing,
which expands the realm of possibility for showcasing Napa
Valley in all its F&B glory.
This past November, over 1,000 revelers wearing wine tasting
cups around their necks met at the Culinary Institute of America
at Greystone for the "Appellation Trail," featuring wines from over
100 wineries and 25 restaurants. Along the famous wine trail,
Beringer Vineyards, Robert Mondavi and Rutherford Estates
hosted tastings, tours and expert seminars.
Kicking off the event was a dazzling welcome dinner hosted
by the Silverado, a co-founder and major sponsor, with bellhops
in humming golf carts ushering guests along tree-shaded
walkways. A different guest chef prepared each of the ﬁve
courses with vintner paired local wines.
"The goal is to celebrate the spirit of the area, which is why
we created Flavor! Napa Valley," Maxﬁeld says.
Flanked by simmering oversized pots, I joined a line of giddy
foodies waiting for autographs from the larger-than-life Masaharu
Morimoto, of "Iron Chef" fame. Later, I took a seat in the kitchen
theater to watch Roy Choi, father of L.A.'s food truck movement,
reveal the secret behind his popular Kogi barbecue.
"Massage the meat with delicious intent," he whispered.
"Inject the marinade with everything you are, and may be some
things you wish you weren't."
The Silverado Resort & Spa is a plantation-style mansion familiar
to viewers of the iconic '80s nighttime soap "Falcon Crest," used
as an on location backdrop for the series. First built in the 1870s,
the white-washed mansion houses the registration area, an airy
lounge and multiple board rooms that can accommodate groups
of 15 to 50 for coffee breaks, cocktails and breakout sessions.
A sun-splashed indoor/outdoor terrace with wrought iron
tables that overlook a colorful and well-manicured garden is a
popular spot for luncheons and brunch buffets. Four-course
Winemaker Dinners, co-hosted by Silverado's Executive Chef
Jeffrey Jake and local vintners, are held in the Royal Oak
restaurant with seating for 75 guests, featuring prix ﬁxe local
specialties prime beef carpaccio, Monterey Bay abalone and
warm stone fruit cobbler.
Guests are served around communal tables and treated to
anecdotes from the hosts, whose family vineyards date back for
generations. The meal concludes with a bow from the kitchen
staff and guests are given a bottle of lavender oil, courtesy of a
"Today's groups want to drink in a destination-to become
a part of it all," Maxﬁeld says. "They want the package, and that's
what we do."
Adjacent to Royal Oak is a 15,000-sf conference
center, anchored by the Silverado Ballrooms, which together
accommodate 560 guests. The center is currently undergoing
aesthetic and technology revamps. Silverado co-owner and golf
legend Johnny Miller has spearheaded a 360-acre renovation to
North and South courses, featuring water crossings, elevation
changes and routing through oak, pine and redwood trees.
prevueonline.net | 91
90-91_Aruba Hyatt_Dolce.indd 91
2/28/14 4:31 PM
Table of Contents for the Digital Edition of Prevue March-April 2014
Planner's Pick: Dallas
Fresh Meets: Marriott Hotels
Bureau Buzz: Montreal
Good Business: Sandals Foundation
Sea Shores: State of the Cruise Industry
Incentives, Golf + Spa
Special Section: California
On Location: Loews Don CeSar St. Pete
On Location: Chic Outlets
On Location: New Zealand
On Location: Los Cabos
On Location: Scottsdale
On Location: Aruba Hyatt Regency
On Location: Dolce Silverado
On Location: St. Croix
On Location: Hilton Bomonti Turkey
On Location: Aruba Marriott
Checkout: Conrad Pune, India
Meetings, incentives and Corporate Events, Club Med 2014 Edition
Prevue March-April 2014