teractive brunch, during
which an entire gingerbread house-making
station was set up for
each planner. After
enjoying brunch, Bellagio’s assistant executive
pastry chef Yamilet Hillers taught us the tricks of the gingerbread
house-making trade, and soon we were
icing and decorating our sweet individual
houses, which were then given to a nonprofit for those in need.
That evening, our group indulged in a
unique dine-around at three of the property’s lakeside restaurants, complete with
displays of the dancing fountains of Bellagio.
At Spago, we dined on Wolfgang Puck’s
famous smoked salmon pizza and handmade ricotta cavatelli with spicy lamb
Bolognese. Bone-in ribeye with roasted
shishito peppers, truffle mashed potatoes,
cream spinach and a velvety Duckhorn
merlot were the highlights at Prime by
Jean-Georges Vongerichten. Ending the evening with dessert at Lago by Julian Serrano,
we savored three Italian-inspired creations.
“What makes Bellagio unique for groups
from a culinary perspective is that we have
the top chefs here with their own restau-
rants,” said Amanda Voss, vice president
of hotel sales for Bellagio. “So under one
roof these five diamonds and five stars are
at your touch. If you
combine the luxury of
Bellagio and the group
perspective, where in
Vegas can you dine at
a five-star restaurant
overlooking a lake?”
Bellagio’s F&B phi-
losophy is to be the best in class and offer
highly unique experiences, according to
Andreas Reich, vice president of food and
beverage at the hotel.
“By working with chefs such as Wolfgang
Puck, Michael Mina, Jean-Georges and
Julian Serrano, we are able to strive and
excel in every aspect,” Reich said. “We’re
able to curate unique experiences for all of
our groups when it comes to our restau-
rants, not just culinary but ambience, as
most are located on the lake, with views of
And on that note, we enjoyed one last
toast over desert at Lago, as the dancing
fountains performed a colorful show just
outside the window.
PLANNER CREATING A GINGERBREAD HOUSE
Eat Well, BE WELL
Creating customized programs for groups is Bellagio’s forte, and its Foodie Fam was no exception. Aside from the divine flavors dished out during the program, health and wellness were weaved into the agenda in unique ways.
“I really wanted to instill the importance of self-care, especially around the holidays, so
incorporating wellness-oriented offerings like the relaxing manicure and pedicure at Bellagio Salon,
the intuitive energy healer and some of the amenities was a great way to do that,” said Jamie
Gagnon, associate director of sales at Bellagio, who organized much of the fam.
In addition to the opening spa activity that relaxed planners with manicures and pedicures over
champagne and small bites, Gagnon organized
an intimate fireside talk by an intuitive energy
healer for the opening reception. Attendees
were asked to fill out individual cards about
their personality and what is most important
to them. Each attendee then sat down for a
private healing session customized for them
based on their answers.
Our group headed back to our rooms to be
greeted with another attendee gift that took the
wellness aspect to new heights: The Chakra
Book: The Definitive Guide to Balancing
Chakras, and The Chakra Set, which contained
seven healing essential oil blends and seven
The way to a woman’s heart may definitely
be through her chakras.
MGM Resorts International not only strives to provide standout culinary experiences for guests and groups, the company endeavors
to be highly sustainable and responsible with regard
to food waste and management. During the Bellagio
Foodie Fam, meeting planners had a chance to see
one of the most innovative food rescue programs in
action and lend a hand themselves.
Our group headed to Three Square, Southern
for a tour and
overview of their
including a one-of-a-kind partnership
with MGM Resorts
that aims to
nutritious food is
those in need
safely, with a very
MGM works with
to let them know the potential opportunity for extra
food based on its scheduled events. Through Three
Square, the food is put into a chill blaster and brought
to a safe temperature for storage, then placed in a
freezer to lengthen the shelf life so it has a second life
in the community.
Catholic Charities then steps in, thawing and
prepping the food for clients, serving approximately
400 to 600 meals 365 days per year.
Whereas 18 years ago, extra food would have all
been thrown away on The Strip, there is now a system
to recover that food through the partnership with
Three Square and MGM Resorts International.
Following the presentation and tour of Three
Square, 16 planners prepared 300 meals in 30
minutes for after-school programs for kids in need. It
was a feel-good day all around.
PLANNERS PACKAGING MEALS
FAM PARTICIPANTS AT THREE SQUARE