Our Green Standards

52% of the meeting planners are planning "green meetings". Hotels, suppliers and vendors are finally on board with this initiative. Being "green" can actually save money when it was once considered to be a costly intiative. For example, I am finding that a lot of meeting planners are eliminating water bottles thus reducing expenses by $4.50 per bottle! Here are some of our Hotel Green standards:

• Newspaper recycling bin.
• Cardboard bailer. All boxes and cardboard are recycled.
• Glass bottle bin. All glass bottles including liquor, beer and wine are recycled.
• Co-mingled bin for all recyclables
• Trash compactor is for “wet” waste and we have “red” containers designated
• Green Wednesday and Saturday. We eliminate these days for hotel deliveries.
• Used copier toners and ink cartridges are recycled through an approved vendor
• Practicing electronic B.E.O. distribution.
• Encourage both sides printing on our copier paper for internal distribution and our copier paper is made from 10% recycled paper
• Ride Share/Carpooling in place with designated front of the garage parking
• Changed lighting to compact fluorescent throughout hotel to save energy
• Signage in guest rooms to request clean sheets and towels.
• Carpet shampoo and odor neutralizer are green standard

General Manager's Outlook

As we are now into the second month of the New Year, we know 2009 will be one of the most challenging economies our nation has faced.
However I am happy to report that our hotel is positioned better than most. In fact our “pre-sold” group position for the next two years is at an all time high. In addition I am happy to share with you some of our exciting projects that are currently in progress:

-Bathroom renovations with enhanced lighting, new mirrors, wall vinyl and amenity upgrades.
-New beds in all guestrooms
-Guestroom renovations continue with the installation of 42” LCD TV’s.
-New poolside furniture
-Fitness Center renovations include state-of-the-art cardio and strength equipment.
-Parking garage lighting and signage enhancements

While it is important to improve our facility, offering great service is more important than ever. Our biggest opportunity is in consistently out servicing the competition. I have challenged our management team to make a commitment to be truly GREAT in communicating, coaching and inspiring 365 days per year and to always insist on the highest standards. We cannot take a day off with this promise. I am confident that when this culture is truly engrained then we will move to the top of the class.

Plan a Romantic Getaway

The Ultimate in "Do Not Disturb" Getaways...

There's just something about a luxurious hotel room that makes whispered sweet nothings sound even sweeter. Add a touch of elegance, a hint of indulgence, and you've got the makings for our Romance Package.

During your stay, you'll enjoy:
Early check-in & pre-registration upon request
In-room sparkling wine or cider upon arrival
Access to hotel health club, pool and whirlpool spa
Full American breakfast for two in room or at the Bristol Palms Restaurant
On stays beyond one night, buy one entrée and get a second one of equal or lesser value at no additional cost.
Late check-out

Valid Year Round. Check Availability

Avoid Valentine's Day Headaches

I think Valentine's Day is such a pain. For one, they seem to loose your restaurant reservation that you made months in advance. When they do finally seat you (an hour later), you are practically arm in arm with everyone else. The server then rushes you out so they can seat the next couple whose reservation was lost in the shuffle. I actually made it a rule to avoid restaurants on this day. So when our Executive Chef, Chad Krahling came up with this dessert idea, I decided it is going to be take out and a special dessert made by me for V-Day!






Ingredients
2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa Topping:
3 cups heavy cream
1.5-ounce bittersweet chocolate
Large wide trifle bowl

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 21/2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.