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Escape the ordinary continued from page 43


What’s more, the resort has three full-ser- vice restaurants, as well as various other dining outlets. The full-service restaurants include: Double Cut Charcoal Grill, Kalahari’s signature steakhouse experi- ence; Sortino’s Italian Kitchen, a new- aged, red-sauced restaurant where old- school Italian cuisine meets the modern age; and B-Lux Grill & Bar, a new restau- rant with unique burgers and shakes handcrafted from scratch.


Additional options include the “grab and go” Marrakesh Market, the Great Karoo buffet with action stations, Ivory Coast for a relaxed dining experience, and The Last Bite, which specializes in indulgent offer- ings like hand-dipped chocolate, caramel apples, homemade fudge, ice cream and more.


Among those meeting at Kalahari, Levine says that corporate, social and environ- mental responsibility have become increasingly important to conference planners. He adds that Kalahari believes in these things as well, and is happy to incorporate them into the overall pro- gram and attendee experience.


“Kalahari Resorts and Convention Centers strives to reduce our carbon foot- print and leads the hotel industry in ener- gy conservation, cutting-edge initiatives and community outreach,” he notes. “There are a variety of ongoing programs at the resort to support these initiatives, like water conservation: each guest room features low-flow showerheads, reducing water consumption by 2.5 million gallons per year; an ozone laundry system that allows for colder water wash; high-effi- ciency water consumption pumps in the park for extended life cycle; and low-flow dishwasher spray heads for energy effi- cient cleaning.”


When it comes to recycling, he says that Kalahari has partnered with the Clean The World organization, the largest global recycler of hotel amenities, to collect and recycle resort soaps, shampoos, condi- tioners, lotions and gels. To date, Kalahari Resorts has diverted 31,000-pounds of soap and bottled amenities from landfills,


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Mid-Atlantic­EvEntS Magazine 45


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