Small Market Meetings

JUN 2017

The Newspaper for Smaller Cities, Facilities and Planners.

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www.smallmarketmeetings.com 36 Hospitality Showcase Fine dining has been a tradition at Boone Tavern since it opened, and the restaurant features pro- duce and ingredients from local farmers and pro- ducers in Kentucky through its Kentucky Proud catering program. The catering team crafts all-day menus for a wide range of meeting types, including breakfast buffets, plated lunches and all-inclusive dinners. Besides the hotel's famous Chicken Flakes in a Bird's Nest with cranberry-orange relish and Southern-style spoon bread baked fresh each day, dinner favorites include its thick-cut filet of beef prepared with a lump crab and herb cream sauce served over mashed potatoes. Early risers rave about the warm cinnamon rolls drizzled generously with icing. Alcohol is available. The artfully restored and renovated meeting spaces at the Boone Tavern Hotel span more than 8,552 square feet and feature seven separate event rooms for anywhere from six to 150 guests. The new event center was opened last fall and offers 2,834 square feet of flexible function space that holds a maximum of 150 guests. Other spaces throughout the hotel are the Skylight Room, maximum 50 guests; the Robinson Room, maximum 20 guests; the Coyle Gathering Room, maximum 80 guests; the Bowling Dining Room, maximum 150 guests; the Lincoln Lounge, a 380-square-foot add-on space for receptions, registration, breaks and set-up; and the Elizabeth Ann Dunseth Lounge, maximum 20 guests. Meeting Space Catering Historic Boone Tavern Hotel and Restaurant Location Berea, Kentucky Size 63 rooms Meeting Space 8,552 square feet of flexible space Access Interstate 75; Blue Grass Airport in Lexington, Kentucky, approximately one hour away Contact Info 859-985-3700 www.boonetavernhotel.com

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