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(L to R), Chef Gregory Sharpe and Chef


David Creamer posing with honeybees at Gaylord National Resort and Convention Center in National Harbor, MD


National Harbor, MD


Gaylord National Resort and Convention Center is no stranger to provid- ing food and beverage offerings on a large scale. This 1,996 room resort, located in National Harbor, Maryland, operates three full-service restau- rants, mobile and stationary bars, and a banquets kitchen that can serve up to 20,000 guests 365 days a year.


Running a massive operation comes with its challenges, but the resort’s culinary team continues to produce high quality, locally sourced ingredi- ents for its offerings. And, beginning this fall, Gaylord National’s chefs will begin growing and producing foods in-house.


In August, Gaylord National acquired four Langstroth beehives to harvest its own honey on the resort’s rooftop. The hives will house 10,000 to 12,000 bees per hive when fully active with hopes of producing 120 pounds of honey by the 2018 spring harvest to infuse into various food and beverage offerings.


The honeybees also will assist in pollinating a new chef’s garden in the spring. The resort’s culinary team plans to plant everything from herbs to tomatoes to flower plants - all just steps from its kitchen!


“We are continuing to look at ways that we can create a sustainable food and beverage program at Gaylord National Resort and help the surround- ing environment and eco-system,” said David Creamer, executive resort


chef at Gaylord National. “By initiating some of our new programs, we will be able to supply even fresher ingredients to guests and attendees we feed on a daily basis.”


Some additional culinary and beverage programs that the resort will intro- duce this fall include juices, barbecue and dehydrated fruits and meats.


The resort’s beverage team has sourced an in-house juice maker that will provide 100 percent natural juices to be consumed as standalone bever- ages or used to elevate its cocktail program. The beverage team also will be aging its own bourbon and gin cocktails in wooden barrels at select restaurant and bar outlets.


Gaylord National also will begin smoking meats as part of a new barbe- cue program this fall. Using a mixture of cherry and hickory wood for fla- vor, guests will be able to enjoy smoked ribs, whole free range chickens, bacon and more. No barbecue program would be complete without rubs and sauces, which all will be custom made by the resort’s culinary team.


Another new menu item that will be found in the resort is house-made jerky, and the resort also will produce dehydrated fruits to include in its beverages, starting at its signature restaurant, Old Hickory Steakhouse.


www.gaylordnational.com


5­ 4 November­z December­2017


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