Antlers at Vail hired Kim Rediker as the new assistant general manager. Rediker will replace former assistant general manager Magda King, who was promoted to general manager after Rob LeVine’s retirement.
Rediker has lived in Vail since 1992 and has experience working in Vail hospitality at places like Simba Run Resort, the Inn & Suites at Riverwalk and Tivoli Lodge.
When traveling for work or leisure, the culinary scene is a big part of the experience for many. Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 hotels, resorts and restaurants, including Cheyenne Mountain Resort in Colorado Springs, identified dining trends for this year.
1. Small Plates – Served any time of day and through expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens, small plates get gobbled up.
What happens when you get 15 experts from around the state together at blanc in Denver and discuss the state of the meetings and events industry for an afternoon? Thoughtful conversation, idea sharing, camara- derie and some aha moments, along with a candid discussion about impacts of the legalization of marijuana in Colorado, were all highlights from Colorado Meetings + Events Editorial Advisory Board meeting this spring.
Year in Review
With a scratch kitchen, three bars and entertainment options like bowling, table tennis, 1980s arcade games and pinball, Skee-Ball, shuffle board, corn hole, marbles and darts, Punch Bowl Social is currently thriving in Denver, Austin, Portland and Detroit. The 24,000-square-foot location in Denver, formerly a Big Lots, is popular for corporate outings and events and recently debuted two private karaoke rooms with more than 5,000 songs to choose from.
Repurposing injects a healthy dose of artistic flair while sparing the bottom line.
INGREDIENTS
—.75 oz. Monin cucumber syrup
—8-10 mint leaves
—1.5 oz. Hendrick’s gin
—.5 oz. St-Germain (elderflower liqueur)
—1 oz. lime juice
—splash Sierra Mist
—mint sprig and cucumber spear to garnish
DIRECTIONS
1. Muddle mint and cucumber syrup.
2. Add gin, St-Germain and lime juice and shake with ice.
3. Pour into glass, and then top with a splash of Sierra Mist, mint sprig and cucumber spear.
One of the most popular features of Snowmass is that 96 percent of lodging is ski in/ski out and only steps away from hiking, mountain biking and other fair-weather fun. Lodging properties with meeting space, the 18,000-square-foot Westin Snowmass Conference Center and 8,000-square-foot Base Village Conference Center managed by Viceroy Snowmass are prime places to mix productive meetings with outdoor recreation.
There's a golden rule for out-fitting hotels with artwork. “Never do the same thing twice,” says Martha Weidmann, co-founder of Denver-based NINE dot ARTS. The firm has curated art collections for about 25 hotels in a dozen states since Weidmann founded it with Molly Casey in 2009.
