Main Dining Room Closed for Lunch

The tour starts off with a special wine and cheese tasting hosted by Grand Hotel’s Master Sommelier Elizabeth Schweitzer, featuring three cheeses offered at Grand Hotel’s restaurants paired with three featured wines. Then tour the Grand Hotel’s main kitchen, meat cutting room, main dining room hot line, and learn about the hotel’s unique food and beverage delivery system and other fun facts about the daily preparation of exquisite menu offerings. Your experience is topped off with sparkling wine and a demonstration about Grand Hotel’s Pecan Ball, the hotel’s iconic dessert that made its debut in 1947. To this day, it is the hotel’s most popular menu item with a staggering average of 60,000 served every season! Sign up at the Concierge.