Guests of French Lick Springs Hotel on New Year's Eve ventured under the sea in our "Wonders of the Deep" celebration to ring in the New Year. What all goes into creating a beautiful (and delicious) end of the year celebration? With meetings and events growing every year at the resort, this Foodie Friday features the final party of 2017. Like any great celebration, delicious food is a key element to the experience.
Held in one of the newest (of three) ballrooms, the Hoosier Ballroom, this large event entailed coordination with most all departments within the resort. The planning wheels begin to turn around March every year for the year-end celebration. With parties happening at French Lick Springs Hotel and the French Lick Casino, another themed event completed the New Year's trifecta at the resort's other historic hotel, West Baden Springs Hotel. Guests attending could choose from packages that included overnight stays to a party-only option. (Keep that in mind when it's time to ring in 2019!)
For the "Under the Sea" gala, our chefs went above and beyond to marry the food with the nautical theme. Prep work began about a week out from Dec. 31, but the menu had been set since for several months (you'll notice by each dish a name plate that includes any dietary restrictions). An impressive addition to this party were the massive sea-themed ice sculptures adorned at each buffet station to bring the under water scheme together once more (coordinated with an outside vendor through our Floral team). Presented buffet-style, here what was on the menu:
Starters
Shrimp shooters (placed at every seat before guests' arrival)
Garden salad
Seafood and shrimp salad
Asian slaw
Sides
Lobster macaroni and cheese
Roasted hand-carved carrots
Grilled asparagus
Roasted garlic Yukon Gold mashed potatoes
Mains
Herb marinated chicken breast
Sea bass with mango and pineapple salsa
Oven-roasted beef tenderloin with roasted Cipollini onions, roasted garlic and teardrop tomatoes
Adorned with sea-themed molds made of chocolate and fondant, the resort's pastry team started prepping these desserts about a week out from the event to ensure amazing and over-the-top decorations for the array of sweet treats.
Sand dollar sugar cookies
Assorted cupcakes and cakes
Cake pops
Fruit carvings
Shrimp shooters (placed at every seat before guests' arrival)
Garden salad
Seafood and shrimp salad
Asian slaw
Lobster macaroni and cheese
Roasted hand-carved carrots
Grilled asparagus
Roasted garlic Yukon Gold mashed potatoes
Herb marinated chicken breast
Sea bass with mango and pineapple salsa
Oven-roasted beef tenderloin with roasted Cipollini onions, roasted garlic and teardrop tomatoes
Hungry yet? Our chef's worked diligently to create a diverse menu for everyone's palette.
DessertsAdorned with sea-themed molds made of chocolate and fondant, the resort's pastry team started prepping these desserts about a week out from the event to ensure amazing and over-the-top decorations for the array of sweet treats.
Sand dollar sugar cookies
Assorted cupcakes and cakes
Cake pops
Fruit carvings
Looking for meeting and event space, big or small? Discover all that French Lick Resort has to offer on our website here. We are happy to help plan any celebration and special occasion!
