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  • Hotel Becket Celebrates Grand Opening with the Debut of Ten Crows Restaurant

     
    POSTED April 13, 2017
     

While Hotel Becket in South Lake Tahoe opens its doors, it simultaneously debuts its Ten Crows restaurant, an Alabama-style restaurant dedicated to fire pit cooking.

Executive Chef Trent Bissell designed the menu, digging into his northern Alabama roots for ideas. Along with Alabama flavors, the restaurant incorporates Carolina, Creole and Cajun tastes.

 “Growing up in the South, barbeque and smoking meats was always a passion and a hobby for me,” says Bissell. “I’m excited to bring my years of experience cooking authentic southern specialties to Lake Tahoe.”

Menu items include classic homemade biscuits and gravy for breakfast, a pimento cheese appetizer for lunch and chopped pork for dinner.

The space at Ten Crows features an outdoor patio, flat screen TVs, and a terrace with games and fire pits in the summer

Bissell has worked at Whole Foods Market, Renaissance Ross Bridge Resort and Spa and the Dolce Group. His received his culinary degree from Le Cordon Blue in Atlanta.

As it opens its new restaurant, Hotel Becket reveals its multimillion dollar renovation, which included merging the former 968 Park Tahoe and Park Tahoe Inn into a new hotel concept.

There are currently 167 rooms in Hotel Becket and more than 1,000 square feet of group and meeting space with multi-function breakout rooms.

It is located across the street from Heavenly Village and two blocks from the casino and nightlife of Nevada. Lake Tahoe is a short walk from the hotel and guests are given entry to a private beach.

A $16 million redesign has been announced at Stanford Court, a tech-centric hotel located atop the San Francisco landmark Nob Hill. With a slated completion of spring 2018, the renovation will touch everything from the hotel's lobby to their guest rooms, fitness center, meeting and event spaces and hotel amenities. The hotel will remain operational throughout the entirety of the project.

 

It’s not easy to get the press to brave the traffic of midday Hollywood and show up for the launch of a bottled tomato sauce. But when Rao's Homemade introduced their latest flavor—Tomato Herb—they had a full house of food writers and bloggers. And everyone left happy.

 

Ever since he was a teenaged event manager in Melbourne, Australia, Wayne Fernandez has sought ways to work leaner, faster and bigger. Today he has dual roles as general manager of the Magic Box at the Reef, a downtown Los Angeles venue and small convention center with over 100,000 square feet of event space, and head of Curated Events, his event production company. Efficiency matters more than ever to him, and with his proprietary cost- and time-saving software, Exhibitor Management Tool, Fernandez is out to streamline how events are planned, managed and invoiced.