Robert McPherson CSWAssistant Food & Beverage Director

Photo provided by the Cook County Star

When starting at Lutsen Resort in 2005, the wine list consisted of 20 bottles.  Now the wine list has 200 offerings. The award took 3 yrs. to achieve.  Wine was always an interest for me while bartending, but I was able to run with it once I had the opportunity to build a list from

scratch.  2008 was my first year for earning this Award.

A Friday Night Reception setup for a Culinary Weekend.  We host the events on the first

week of November and the last week of April.

Part of my job has been acting as the host to the Resort Culinary Events.  This is a photo where I

conducted a class on Italian wines.

A food and wine event table setting.

We host 100 weddings a year on average, Which are normally held on the beach.

The conference room is used as a backup area for weddings if the weather is bad.

Some of the shoreline at Lutsen Resort.  Weddings are occationally held on the bridge in the

event of questionable weather.

After the wedding ceremony,

a Champange social normally follows.

 A dining room setup for a wedding. 

After dinner, the guests will come up to the conference room for a reception.  A Banquet bar

with live music or a DJ is standard.

A wedding BBQ setup.

The BBQ's are more often held for Family Reunions, Groom's dinner's, and the like.  We typically have one

every Friday in the summertime.

  

Ice carvings, whole smoked Atlantic salmon,

assorted cheese display- just a few

typical offerings for our holiday buffets.  We

have 200 to 300 guests depending on the holiday.  They are

a staple at the resort.

Another Holiday Buffet Setup with seafood.

We always have a carving station for the Holiday Buffets.

Banana Foster & Cherry Jubilee station.