Small Market Meetings

APR 2017

The Newspaper for Smaller Cities, Facilities and Planners.

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April 2017 21 Each event held at the French Lick Resort comes with a dedicated conference concierge who can help arrange custom menus tailored to match the occasion. The culinary team in charge of catering offers menu options that range from gourmet French cuisine to hearty Amish dishes for all meals through- out the day. Along with healthful wraps, deli sand- wiches and an assortment of freshly baked breakfast pastries, the resort offers an eclectic menu with international options, including Vietnamese meatball skewers, German bratwurst steeped in beer and onions, Caribbean spiny lobster, Italian chicken bruschetta, Thai chicken spring rolls with sweet chili sauce and Mexican three cheese enchiladas. Alcohol is available. French Lick Resort is a golfer's paradise, with three challenging golf courses designed by what can only be referred to as the perfect trifecta of prolific course designers: Pete Dye, Donald Ross and Tom Bendelow. Golfers from all over the world travel to southern Indiana for the chance to play the rolling hills that make up these stunning and chal- lenging courses. The courses include the Pete Dye Course, established in 2009 with 18 holes; the Donald Ross Course, established in 1917 with 18 holes; Valley Links, established in 1907 with nine holes; and Sultan's Run, established 1992 with 18 holes. French Link Resort features more than 163,000 square feet of flexible meeting space spread throughout 38 rooms and spaces of varying sizes. At the French Link Springs Hotel, the spaces include the Exhibition Center, with up to 200 booths; the Hoosier Ballroom, for up to 2,260 guests; the Windsor Ballroom, for up to 1,568 guests; the Clifton Ballroom, for up to 700 guests; and 18 breakout rooms. The West Baden Springs Hotel features 11 meeting spaces, including the Atrium, maximum 3,000 guests; the Hotel Lobby, the Veranda and the West Baden, max- imum 200 guests each; the EB Rhodes, maximum 180 guests; the Caddy Sinclair, maximum 75 guests; the Dolly Ballard, maximum 70 guests; the Oliver Wescott and the Lillian, maximum 48 guests each; the Harrison Albright, the Caldwell and Drake, maximum 12 guests each. Along with complimentary shuttle service to and from all resort venues, the resort also offers com- prehensive event planning where the events team can arrange for a variety of group experiences or team-building activities. Favorite group options include culinary challenges such as company chili cook-offs and cooking classes, wacky Olympics, geo- caching and Roaring '20s murder-mystery parties held after a day of meetings. The resort's casino and award-winning spas act as a playground for adults before and after events, but for the younger guests ages 6 to 12, KidsFest is the place to be, with its excit- ing and educational events supervised by trained counselors. Meeting Space Fun at French Lick Catering Golf French Lick Resort Location French Lick, Indiana Size 686 rooms Meeting Space 163,000 square feet of flex- ible space Access The resort is one hour from Louisville International Airport, one and a half hours from Evansville Regional Airport and two hours from Indianapolis International Airport. Contact Info 866-706-4354 www.frenchlick.com Left: Meeting attendees participate in a culinary challenge at French Lick Resort. Right: An outdoor dining spot at the resort is great for relaxing after hours. Opposite page: The atrium at West Baden Springs Hotel makes an impres- sive exhibit or banquet area.

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