Culinary Excellence at Conferences
By Kenzie Dye
West Virginia venues are redefining the conference dining experience. From locally inspired menus to personalized catering and innovative presentations, these locations prioritize quality and creativity.
Bavarian Inn Resort & Brewing Company
Photo by Bavarian Inn Resort & Brewing Company.
The Bavarian Inn Resort & Brewing Company prides itself on offering unique culinary experiences that set it apart from other conference spaces in West Virginia.
“Many staples offered at the inn are traditional German fare and classic European cuisine,” says Christian Asam, president of the Bavarian Inn Resort & Brewing Company.
Founders Erwin and Carol Asam, natives of Germany and England, influenced the menus early on, and many of the dishes and recipes are still featured today. However, as the inn has grown into a resort-type atmosphere, the menus have also evolved.
Christian says the inn’s catering team is happy to customize menus for larger events, such as conferences, where palates and dietary restrictions are diverse.
“We are accustomed to managing dietary requests, allergies and special needs,” he says. “The process of planning a menu for a large event starts with our sales and catering office’s event menus. Our team will then meet with event planners to customize the perfect menu.”
As a boutique inn, the culinary team plays a vital role in the overall conference experience.
“Our entire team works together from sales, culinary and operations to planning and executing events,” Christian says. “With an onsite brewery, Bavarian Brother’s Brewing, it is popular to integrate the brewery into events.”
Blennerhassett Hotel & Spa
“Our events team wants to know what excites you so we can make the event unique to you,” says Lee Eric Rector, owner and operator of Blennerhassett Hotel & Spa.
The hotel offers custom-curated fare, personalized printed menus and flavors that align with any vision—and accommodating diverse dietary needs is a top priority.
“Our culinary team is committed to meeting these restrictions without compromising flavor,” Rector says. “Offerings include gluten-free pasta and breads, non-dairy sauce alternatives and vegan and vegetarian substitutes that meet the Blennerhassett Hotel standard.”
Rector believes planning a menu for a large event should be an enjoyable experience.
“Let our trained and dedicated events team take the pressure off and guide you each step of the way,” he says. “We offer both fully customized menus and set packages, and for those seeking a more hands-on experience, we can schedule a tasting session.”
The hotel prides itself on using local ingredients and regional dishes.
“As a locally owned and operated hotel, we take great pride in supporting local and turning our venue into your vision,” Rector says.
Charleston Coliseum & Convention Center
Photo by Charleston Coliseum & Convention Center.
Todd Tinney, Sodexo Live! general manager at the Charleston Coliseum & Convention Center, leads a team dedicated to making every event special.
“While we do make incredible pepperoni rolls, breads and sweets, what truly sets our culinary offerings apart is our commitment to making each client’s event unique,” says Tinney. “We collaborate with event planners to add local touches tailored to each event, whether it’s creating a special dish or capturing a particular vibe.”
Similar to the Bavarian Inn and Blennerhassett Hotel, local ingredients and regional dishes are also integral to Sodexo’s menus.
“We’re proud to have an amazing pastry chef on our team who crafts items from scratch and an on-site apiary and herb garden for fresh honey and herbs,” Tinney says. “We also integrate local flavors such as Bullock Distillery spirits, J.Q. Dickinson Salt-Works and Fife Street Brewing.”
Sodexo plays a vital role in the overall conference experience at events at the convention center.
“If attendees are not satisfied with the food and beverage experience, that will be the negative takeaway from the event,” Tinney says. “Our team strives to deliver an exceptional culinary experience that exceeds expectations, ensuring attendees leave with positive memories.”
Oglebay Resort Park
Photo by Oglebay Resort Park.
Vincente Lavayen, vice president of food and beverage at Oglebay Resort Park, highlights the resort’s expert culinary team, which offers tailored menus for conferences and events.
Oglebay Resort Park provides detailed information about dish ingredients, enabling guests to make informed choices that align with their preferences and restrictions.
“Our staff is trained to understand and respect various dietary needs,” Lavayen says. “We encourage guests to communicate their dietary requirements prior to their visit, allowing the culinary team to prepare and accommodate their needs effectively.”
Planning a menu for a large event at Oglebay Resort Park involves several key steps, including understanding the event, setting the budget, collaborating with the client in selecting the menu, service planning, menu tastings and execution.
“Food and beverage are often central to guests’ experiences,” Lavayen says. “The culinary team’s responsibilities extend beyond simply preparing meals—they contribute to the overall atmosphere, guest satisfaction and seamless execution of the event.”
Lavayen says Oglebay Resort Park’s commitment to regional sourcing enhances the quality and taste of its offerings. This includes using seasonal fruits and vegetables from local farms, grass-fed beef, free-range chicken and eggs from nearby producers and baked goods from the resort’s pastry chef. There are also hydroponic gardens on-site to ensure peak freshness while supporting the community.
“The culinary team plays a pivotal role in ensuring the success of events at Oglebay Resort Park,” he says. “Their responsibilities extend beyond simply preparing meals—they contribute to the overall atmosphere, guest satisfaction and seamless execution of the event.”
A Chef’s Perspective
Photo by Chris Gosses Photography.
Paul Smith, executive chef and owner of 1010 Bridge, The Pitch Sports Bar and Grill and Paulie’s, collaborates closely with event planners to ensure the culinary aspect of a conference enhances the experience.
“Our menus are just a guideline. Everything is customizable,” says Smith. “This allows us to make attendees feel special and ensures a well-planned menu.”
Smith pays close attention to dietary restrictions and needs when preparing event menus.
“We make sure everyone has something special to eat,” he says. “We normally plate these dishes separately and either hand deliver or contact the event coordinator to find the specific person with specific needs.”
Local ingredients also play a crucial role in Smith’s preparation of event menus. He tries to purchase everything within 200 miles with the exception of protein, which is sourced within a 300-mile radius.
“We are constantly sourcing local, whether it’s mushrooms from Hernshaw Farms or produce from Patriot Guardens or Gritt’s Farm,” he says.
For Smith, it’s not just about the food but the whole feel of the event. His dedication to detail ensures that every event is memorable.
“We eat with our eyes,” he says. “It’s important to create a visually appealing setup that arouses all the senses.”
