By Cathy DeDe, Chronicle Managing Editor
We’re hearing that weddings are big, and back, mostly tradtional with some fun touches. We talked to several area venues to see what’s happening.
Also, sparkler send-offs …
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By Cathy DeDe, Chronicle Managing Editor
Here’s what some wedding and events planners at area venues (plus one independent planner) told The Chronicle about new, traditional and sometimes unusual things couples are incorporating into their wedding celebrations.
What’s trending
LeAnna Avila, Director of Sales & Events at The Inn at the Erlowest on Lake George, offers:
• Black tie formal is becoming more popular. Also, “Requesting all of the guests …
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By Zander Frost, Chronicle Staff Writer
Queensbury Hotel general manager Tyler Herrick says that adding in their brand new catering kitchen, they’ll be able to do “800 to 1,000” dinners a night.
No sweat, says Chef Adam Savage, the hotel’s executive chef and Director of Culinary for Spruce Hospitality Group.
“I was the executive chef for the Sagamore for nine years. So yes, we did that many times,” he said. …
Read More »By Cathy DeDe, Chronicle Managing Editor
Here’s a look at The Queensbury Hotel, “by the numbers,” as derived from Chronicle conversations with General Manager/Spruce Hospitality President Tyler Herrick, comments during the ribbon cutting on July 21, and press materials.
By Mark Frost, Chronicle Editor
The Queensbury Hotel expansion project was built of long-term relationships, as embodied by V&H Construction, the project’s general contractor.
“Thirty-eight years ago, when I was working for [Jim] Weller, I was the project manager” for the Queensbury Hotel’s indoor swimming pool, noted V&H President Rob Holbrook. He remarks that the hotel’s general manager “Leo Turley was afraid he was going to get fired over it.…
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