Foodies will eat up the property’s 3,100-sq.-ft. Culinary Garden, which can be set for events for up to 200. Our group experienced a welcome reception there, complete with bourbon tastings, hand-rolled cigars and hors d’oeuvres. Chefs use the produce and herbs grown in the garden to make dishes and cocktails for on-site restaurants Harrimans and Gold Cup. For a refreshing sipper, try the Parlay made with Grey Goose, simple syrup and basil grown on-site.
Another food-focused experience is the Cooking Studio, where groups of 18 can get hands on (with prosecco in hand) in creating their own meal led by a pair of the resort’s talented chefs. We made a delicious bacon-wrapped chicken roulade, and the keepsake apron was a nice perk. Another plus: Groups of 12 can dine in Harrimans’ private room, a cozy space off of the main dining room replete with authentic equestrian decor—think show ribbons and trophies and horseshoe-shaped accents—and a view of the countryside’s rolling hills. Groups can head to Gold Cup for a round of pool and after-dinner drinks, or continue networking over flights of local wine.