Brasstown Valley serves sumptuous holiday feast
Over 780 reservations were accepted for Christmas Day diners states food and beverage manager
By Ann B. Doran
More than 780 guests dined in grand style on December 25 from 11 a.m. to 5 p.m. at Brasstown Valley Resort’s annual Christmas day buffet.
Brasstown Valley Resort is nestled among the rolling hills of the Blue Ridge Mountains just north of Young Harris, Ga. The Resort, which opened in 1995, is considered by many to be northeast Georgia’s top family, recreation and meeting destination. After dining at the holiday buffet, our party agreed it should also be considered one of northeast Georgia’s top eating destinations.
As dining guests arrived, some stopped awhile in the lodge’s main lobby, where they beheld a “to-the-ceiling” Christmas tree, a roaring fire in the fireplace, the comfortable
solid hickory wood furniture, and naturally-shed elk and mule deer antler chandeliers with birch bark shades. The 502-acre resort boasts 102 lodge rooms as well as meeting and dining rooms. The grounds also contain 32 guest rooms in eight cottages with custom fireplaces and kitchens. Resort activities include a championship golf course and horseback riding.
Highly recommended!
 | | Above left: Buffet early birds approach the tempting array of course choices in the Resort’s main dining room. Above right: The Resort, located in Young Harris, Ga., also opened one of their smaller dining rooms in order to accommodate the 780+ reservations received. At left: The Resort was festively decorated down to the smallest detail. These drummer boys played on a mantel in the main dining room. Middle left: A spectacular sleigh ice sculpture on the seafood buffet was surrounded by all the fresh shrimp one could eat and also included oysters on the half shell. Bottom left: The carving table in the main dining room was kept busy as they served meats and fish from prime rib to wild smoked salmon. |
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 | | Below left: “Can we please have dessert first?!” |
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 | | Top right: Simply salads? No, nothing simple about choosing which kind – from fruit salads including traditional ambrosia to crisp greens and colorful vegetable salads. |
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 | | Bottom right: From right, Director of Food and Beverage David Petersen and a part of his trusty staff, who ensured a quality time was enjoyed by all who attended. (Not pictured, Food and Beverage Manager Steve Amoruso, who oversaw all dining room operations.) For Resort info, call 706-379-9900 or toll free 800-201-3205. |
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