March continues to be a busy month around the resort with many events past and upcoming!
The Phillips Brewers’ Dinner on Tuesday March 8 saw a great turn out and our culinary team blew the minds of those of us fortunate enough to take part! Lead by Executive Sous Chef, Josh Houston, the Panache kitchen did an incredible job of not only pairing the Phillips brews to the food, but actually used the nectar in the creation of all the dishes. Especially notable was the Chocolate Porter ice-cream! WOW!
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