Issue link: http://tourismwpg.uberflip.com/i/130152
S P E C I A L P R O M O T I O N • T h e f airmont w innipe g F rom new additions in the kitchen to extensive renovations, The Fairmont Winnipeg is ready and waiting to host your next meeting or convention. This premier convention hotel offers lavish surroundings and convenience with its central downtown location. This year, the 340-room luxury hotel launched its completely renovated ballrooms and mezzanine level. From the grand chandeliers to the luxurious and inviting foyer area, the storied, 9,200 sq. ft. ballroom will feature a new and elegant design fit for signature events, receptions and black-tie galas. It also includes strategically positioned rigging points, a top-of-the-line AV system and a dedicated executive boardroom which offers modern technologies such a Smart TV and CAT 5 connectivity. The customer experience is enhanced with full renovations to 164 guest rooms, lobby washrooms and the addition of HDTV throughout the entire hotel. "We wanted to create synergies between the public spaces, meeting rooms and guest rooms," says Jacques Lavergne, director of sales and marketing at The Fairmont Winnipeg. "We offer a first-class meeting facility that speaks to the surroundings and service levels The Fairmont hotels are renowned for worldwide." The Fairmont Winnipeg is pleased to welcome a new leader in the kitchen. Executive Chef Jeremy Langemann works with clients on every detail to deliver a memorable gastronomical event. With experience that spans across all four corners of North America, Chef Langemann's creative menus can encompass as many twists as desired. Case in point: for a VIP construction themed reception, Langemann and his team incorporated their own props tied to the theme. Nuts were roasted in a new cement mixer and a saw was used to carve roasted pork. These additional touches exceeded expectations and impressed the crowd. "The Fairmont Winnipeg has always been renowned for attention to detail and we're taking it to the next level. We continuously thrive to surpass our guest's expectations and we're clearly doing that by what Jeremy is demonstrating here," adds Lavergne. The new head chef of The Velvet Glove, Tim Palmer, comes from the trendy eatery Epic at The Fairmont Royal York in Toronto. Palmer has raised the bar with exciting new menu options such as the forest mushroom and potato chowder with brandy flambéed chanterelle and morel mushrooms, and whole roasted garlic, or mule foot rack of Manitoba pork. On top of all that, The Fairmont Winnipeg boasts the city's only fully accredited team of Certified Meeting Planners (CMP), who have the knowledge and experience to ensure your meeting or convention is a success. TOURISM WINNIPEG | www.tourismwinnipeg.com/meetings 19