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SCP Redmond soft-launches a concept featuring the foods of regenerative local farms A new dining concept is now open in SCP Redmond, the downtown hotel known for its holistic approach. The new restaurant, called Terra Kitchen, features a plant-forward Mediterranean-inspired menu that supports locally grown and locally sourced ingredients. The restaurant began its soft opening phase July 7, with hours of operation Wednesdays through Sundays from 4 to 10pm. Menu items crafted by Executive Chef Sean Hulecki, formerly of Pronghorn Resort include Summer Roots, a root-vegetable dish with Meyer lemon, fennel, pistachio, arugula, olive oil, avocado, goat cheese and garden herbs; Paella Valenciana, a vegan version of Spanish paella, with charred heirloom cauliflower, bomba rice, snow peas, tomatoes, leeks and artichoke served with grilled bread; and a Local Mushroom Cassoulet, featuring locally foraged oyster mushrooms, northern white beans, tomato, fennel, roasted bell pe ....
Lodge of the Four Seasons, Club at Porto Cima appoint Robin Graf as Chief Operating Officer, General Manager Provided The Lodge of Four Seasons and The Club at Porto Cima in Lake of the Ozarks, Missouri recently appointed Robin Graf to serve as Chief Operating Officer and General Manager. Graf will oversee operations at both The Lodge of Four Seasons, a 358-room luxury resort property with 36 holes of golf, an award-winning spa and marina; as well as The Club at Porto Cima, a private facility with an 18-hole Jack Nicklaus Signature Design, a 17,000 square-foot clubhouse and a Yacht Club. A proven hospitality industry leader with 30-years of experience, Graf specializes in operations, building extraordinarily successful teams and revenue generation. Prior to his arrival to Lake of the Ozarks, Graf served as the Regional Director of Operations for Provident Hotels and Resorts. Before Provident, he was the Vice President of Operations Hawaii, New Zealand, Saipan for Castl ....