Lautrec is a Forbes Five-Star, AAA Five-Diamond restaurant located at Nemacolin Woodlands Resort. The restaurant brings in the very best local and seasonal ingredients, and boasts a 1,200 bottle wine list.


“We can provide plated high-end fine dining,awine dinner,completewith som- melier and much more,” Murray contin- ues. “Guests love the diversity and excite- ment that we offer. They eagerly antici- pate breaks, contemplating: ‘Oh, what’s waiting for me to eat?’ They can meet indoors, outside in nice weather, in the Wine Room,Orchard Room or the Grand Ballroom, which at one point in history was the largest barn in America. Our main dining room was once a horse sta- ble. If one meeting space isn’t available, there is another just as perfect.”


Perfect, too, is an apt description for the food at The Farmer’s Daughter. Murray reveals that its short ribs dish is a consis- tent choice. Other prevalent picks include:herb-infused shrimp and creamy grits; seared scallops; and New Jersey seared duck breastwith kabocha squash, toasted almonds,rappi greens and cherry ginger sauce.


“You can never go wrong with steak,”pro- claims Murray, “and meeting planners recognize our quality, frequently opting for porterhouse, strip or filet.”


“Innovative desserts are big with plan- ners, too. Consider pistachio crème brulèe wrapped in white chocolate, one of 20 gelatos,or blood orange sorbet.Our executive pastry chef, Sam Nahhas, was named ‘2015 Pastry Chef of the Year’ by the American Culinary Federation, and he always has a delicious array of sweets for meeting guests.We look forward to sharing his and our other chefs’ talents this year,”invites Murray.


Amy Howe, manager of catering sales and business development for Di Bruno Bros. Catering and Events, also extends


Mid-Atlantic EVENTS Magazine 17


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