extend beyond simply preparing meals — they contribute to the overall atmosphere , guest satisfaction and seamless execution of the event .”
Lavayen says Oglebay Resort Park ’ s commitment to regional sourcing enhances the quality and taste of its offerings . This includes using seasonal fruits and vegetables from local farms , grass-fed beef , free-range chicken and eggs from nearby producers and baked goods from the resort ’ s pastry chef . There are also hydroponic gardens on-site to ensure peak freshness while supporting the community .
“ The culinary team plays a pivotal role in ensuring the success of events at Oglebay Resort Park ,” he says . “ Their responsibilities extend beyond simply preparing meals — they contribute to the overall atmosphere , guest satisfaction and seamless execution of the event .”
A Chef ’ s Perspective
Paul Smith , executive chef and owner of 1010 Bridge , The Pitch Sports Bar and Grill and Paulie ' s , collaborates closely with event planners to ensure the culinary aspect of a conference enhances the experience .
Photo byChris Gosses Photography .
“ Our menus are just a guideline . Everything is customizable ,” says Smith . “ This allows us to make attendees feel special and ensures a well-planned menu .”
Smith pays close attention to dietary restrictions and needs when preparing event menus .
“ We make sure everyone has something special to eat ,” he says . “ We normally plate these dishes separately and either hand deliver or contact the event coordinator to find the specific person with specific needs .”
Local ingredients also play a crucial role in Smith ’ s preparation of event menus . He tries to purchase everything within 200 miles with the exception of protein , which is sourced within a 300-mile radius .
“ We are constantly sourcing local , whether it ’ s mushrooms from Hernshaw Farms or produce from Patriot Guardens or Gritt ’ s Farm ,” he says .
For Smith , it ’ s not just about the food but the whole feel of the event . His dedication to detail ensures that every event is memorable .
“ We eat with our eyes ,” he says . “ It ’ s important to create a visually appealing setup that arouses all the senses .”