The Greenbrier Resort in West Virginia Reopens
Extensive $50 million Renovation
WHITE SULPHUR SPRINGS, WV, April 2, 2007. After an extensive $50 million renovation project, The Greenbrier resort in West Virginia has reopened today, April 2, 2007. The legendary property will debut 63 updated guest rooms with new marble bathrooms that will have soaking tubs and walk-in showers, updated d'ecor under the direction of renowned designer Carleton Varney with patterned fabrics and pastel wallpapers, executive-style desks with larger workspaces, and new furniture. All of the resort's 721 guest rooms will be outfitted with new bedding and linens, large plasma-screen televisions, and enhanced bathroom amenities. An entirely new culinary experience will debut summer 2007 with the opening of Hemisphere, a new restaurant with a globally-influenced tasting menu and 38^080, a unique cocktail lounge. The Greenbrier will continue to offer over 50 recreational activities to its guests, including indoor and outdoor tennis, golf on three championship courses, rock climbing, tours of its former Cold War-era Congressional bunker on property, falconry, fishing, off-road driving, and use of the property's 40,000 square-foot spa.
"Wonderful changes are coming," says Paul Ratchford, President of The Greenbrier resort. "This significant renovation project will ensure that The Greenbrier continues to provide its valued guests with the impeccable service and amenities that the resort has been famous for since 1778."
Under the direction of Chef Michael Voltaggio, Hemisphere will herald a departure from The Greenbrier's previous dining experience. Guests can expect introductions to new tastes and textures paired with the finest meats, poultry, produce, and seafood from around the globe. Serving only dinner five nights a week, the Hemisphere menu will feature a choice of up to four tasting menus paired with wine and cocktail flights. Chef Michael Voltaggio's tasting menus will include dishes such as Jameson Farms Lamb Shoulder with Crispy Vadouvan Spiced Yogurt and Shrimp Parfait with Thai Curry, Young Coconut, Puffed Shrimp Toast and Kaffir Lime. A chocolate tasting featuring the finest chocolates from around the world will finish off the global Hemisphere experience along with other treats on the extensive dessert menu. The Greenbrier's new cocktail lounge also debuting this summer, 38^080, will feature hand-crafted flights and artisan garnishes along with world lounge music.
Chef Voltaggio most recently served as Executive Chef at Charlie Palmer's Dry Creek Kitchen in San Francisco. The resort's Executive Chef Peter Timmins, who has been awarded the distinction of Certified Master Chef by the American Culinary Federation, will continue to oversee all of the resort's restaurants and bars.
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