Loews Lake Las Vegas Resort

Set on the shores of Lake Las Vegas, Loews Lake Las Vegas Resort treats groups to a Moroccan-inspired oasis surrounded by championship golf and a scenic mountain backdrop—all just a 30-minute drive from the Las Vegas Strip.

Meetings utilize 45,000 square feet of indoor space conveniently located on a single level. The sophisticated Casablanca Ballroom divides into five to accommodate any size gathering, augmented by two boardrooms and additional breakout rooms. Larger groups can buy out the entire property, while smaller groups can request the Access program, which provides complete event planning in just 24 hours. Property-wide wireless Internet access and top-quality audiovisual equipment ensure the ultimate in connectivity and presentation capabilities.

Outdoor functions showcase lake views from 55,000 square feet of terraces, lawns, decks, and gardens. For catered affairs, menus draw on Pacific Rim–inspired cuisine at Marssa Restaurant and Mediterranean-influenced fare at Rick’s Cafe. Attendees can also have comfort food delivered to their deluxe rooms or suites, where business amenities extend to spacious executive desks and laptop-friendly safes.

During “me time,” favorite diversions include lounging by two pools, indulging in body treatments at Spa Moulay, and exploring Lake Las Vegas via kayak, boat, or canoe. Golfers tee off at the Jack Nicklaus–designed Reflection Bay Golf Club or the Tom Weiskopf–designed Falls Golf Club, which offers a 10-acre practice facility and instruction by PGA professionals. Be the first to review this property. There are no available packages at this time.

Start	End	Rooms	Rate
9/07/08	9/10/08		$199
9/10/08	9/14/08		$199
9/14/08	9/17/08		$189
9/17/08	9/21/08		$210
9/24/08	9/27/08		$210
10/01/08	10/14/08		$210
10/14/08	10/31/08		$235
11/01/08	11/15/08		$210
11/15/08	11/30/08		$189
12/01/08	12/15/08		$189
12/15/08	12/31/08		$159

Posted May 30, 2008 by Elite Concierge
View RSS Feed LOEWS HOTELS ELEVATES THE BANQUET EXPERIENCE WITH
THE INDUSTRYS FIRST WINES BY THE GLASS PROGRAM

-- Traditional choice of red or white gives way to broad range of premium, organic, and locally-sourced wines, at three price points --


March 17, 2008 (New York, NY) " Loews Hotels goes beyond the generic red or white at banquets with the introduction of a new wines-by-the-glass program that allows banquet and meetings guests to enjoy their choice of varietal. The first hotel to chain offer a wine-by-the-glass program in banquets, Loews Hotels now features a broad wine selection at three different price points.
The program enhances the traditional banquet experience by introducing a restaurant style of service and a wine list to match, said Ellen Burke Van Slyke, Corporate Creative Director of F&B, Loews Hotels.
Along with the traditional Chardonnay and Cabernet Sauvignon, the new banquet bar wine list offers a selection of Sparkling wines, a White Zinfandel, Pinot Grigio, Sauvignon Blanc, Shiraz, Merlot and Syrah.
In creating the wine list, Loews turned to winemaking families who have been producing wines for over 100 years to ensure the highest quality. The list also showcases vineyards that engage in sustainable farming. The process began with a list of 400 wines, based on reputation, availability and price point. It was then narrowed to 65. Loews conducted a blind tasting with a panel of 12 experts, including three food & beverage directors, two executive chefs, a certified sommelier, a Master French chef and five other decision-makers. The resulting winners, including several organic and locally sourced wines, were selected to best represent the sophisticated palates of the wide spectrum of our banquet guests, said Van Slyke.
Arranged at three different banquet tiers, with one price per glass of all six wines on each tier, the selection of 16 wines includes:
Select Tier
Kenwood Yulupa Brut
Caposaldo Pinot Grigio
Tunnel of Elms Chardonnary
Forestville Shiraz
Hayes Ranch Cabernet
Sutter Home White Zinfandel

Premium Tier
Chandon Brut Classic
Bancott Vineyards Sauvignon Blanc
A by Acacia Chardonnary
Sandstone Merlot
14 Hands Cabernet
Sutter Home White Zinfandel

Luxury Tier
Taittinger Cuvee Prestige Blanc
Tangent Sauvignon Blanc
Paraiso Chardonnay
Brindlewood Syrah
Trinchero Family Cabernet
Sutter Home White Zinfandel


The move reflects an appreciation of our guests more sophisticated preferences, as well as our desire to continually meet and, indeed, exceed their expectations, she continued.
Headquartered in New York City, Loews Hotels owns and/or operates 18 hotels and resorts in the U.S. and Canada as a subsidiary of Loews Corporation (NYSE:LTR). Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews boasts some of the industry's most innovative and successful travel programs, including Loews Loves Kids for families and Loews Loves Pets for discerning animals on the road. For more information on Loews Hotels, call 1-800-23-LOEWS or check www.loewshotels.com.

# # #
Contact: Emily Goldfischer Michelle Colligan
Loews Hotels Redpoint Marketing PR, Inc.
212-521-2833 212-229-0119
egoldfischer@loewshotels.com colligan@redpointpr.com Posted May 30, 2008 by Elite Concierge
View RSS Feed AS AMERICAN AIRLINES TACKS ON ADDED FEES, LOEWS HOTELS HELPS TRAVELERS TACKLE THE HIDDEN COSTS OF AIR TRAVEL

-- New Baggage Buy Back Program Will Reimburse Guests for Airline Luggage Fee --

New York (May 22, 2008) " On the heels of American Airlines announcement today that it will begin charging a $15 fee for travelers first checked bag and the likelihood that other airlines will follow suit, Loews Hotels introduces a new Baggage Buy Back incentive that will reimburse guests for their $15 checked baggage fee. Arriving guests need only present any airline bag fee receipt at the front desk to receive the rebate, which will be issued in the form of a credit to their bill at check-out. The Baggage Buy Back rebate is available at Loews 18 properties in the U.S. and Canada, beginning June 15 through Labor Day, September 1, 2008. Loews Hotels will offer credit for up to two bags for a maximum of $30 per occupied room per stay.
In just the last few months, airlines have added myriad new fees to cover rising fuel prices, said Jonathan Tisch, Chairman and CEO of Loews Hotels. At Loews Hotels, we want to demonstrate to our guests how much we appreciate their business and one way we can do this is by helping them rein in some of the hidden costs of travel that are becoming increasingly common.
Headquartered in New York City, Loews Hotels owns and/or operates 18 hotels and resorts in the U.S. and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews boasts some of the industry's most innovative and successful travel programs, including Loews Loves Kids for families and Loews Loves Pets for discerning animals on the road. For reservations or more information on Loews Hotels, call 1-800-23-LOEWS or check www.loewshotels.com.
# # #
Contact: Emily Goldfischer Michelle Colligan
Loews Hotels Redpoint Marketing PR, Inc.
212-521-2833 212-229-0119
egoldfischer@loewshotels.com colligan@redpointpr.com Posted Feb 28, 2008 by Elite Concierge
View RSS Feed Master Sushi Chef Osamu Fuji Fujita, corporate sushi chef for Loews Hotels, is a third-generation sushi chef whose father was the personal chef for the Emperor of Japan. Fujita, the only sushi chef in the United States to earn the Japanese Chefs Associations recognition of achievement in 2006-2007, is usually found behind the sushi bar at Marssa, the Pacific Rim style restaurant at the Loews Lake Las Vegas Resort.

HOTELS: From what age did you begin your training in Japan?

FUJITA: I started training from the age of 18. I learned from chefs that my father hand-picked for me to learn from (including one of only three master chefs in Tokyo). My father was old fashioned, so he didnt want to send me to school, but rather [wanted me to] get the hands-on training.

HOTELS: Are you still learning today? Whom do you consider your mentors?

FUJITA: I will train continuously until I die. The chefs that I learned from originally I will always consider my masters. Even if I gain more techniques and skills, I will never be able to pass them and will always consider them my teachers.

HOTELS: How did you wind up working for Loews Hotels?

FUJITA: I worked with Hyatt originally and when [the] Lake Las Vegas [property] switched over to Loews, I came aboard.

HOTELS: How is working as a sushi chef in the United States different than doing so in Japan?

FUJITA: The biggest difference of being a sushi chef in Japan and America is that in Japan the chefs will go through many steps (maybe 10 years worth) and gain much experience in many other areas before becoming a sushi chef. The Japanese sushi chef will respect the ingredients more and understand the changing of the seasons. In America the process is a lot quicker (maybe 2 or 3 years), and once someone becomes a sushi chef he/she is not able to go backwards and learn those things that the Japanese sushi chef has learned.

For example, in Japan, the chef will cook rice for three years, and during that time he will gain an appreciation for the rice and how it changes over the year. In America there is no time for a cook to be cooking rice for three years, so that quality is lost.

HOTELS: Does each Loews property offer sushi in some capacity (either in a restaurant, at a bar or in catering / banquets)? If not, will this be the case eventually?

FUJITA: Right now the Orlando and Las Vegas properties have sushi capabilities, and in April, in Miami Beach, I will open a sushi and sake lounge. I plan to open more sushi/Japanese restaurants at more Loews hotels in the future.

HOTELS: Are you responsible for the hiring of any other sushi chefs working for Loews?

FUJITA: I hire and train the sushi chefs.

HOTELS: Do you consider Las Vegas a good place to be creating new sushi dishes or combinations?

FUJITA: Las Vegas right now is a hot spot for chefs from New York and Los Angeles to come to and open restaurants, so it is good for me to work here to get ideas for new sushi dishes.

HOTELS: How often does the menu at Marssa change? Do you have signature dishes?

FUJITA: I change the sushi menu about twice a year and have daily specials. All of my dishes are signature items on the regular menu, and when I create daily specials they are my signature as well.

HOTELS: What are your favorite ingredients to work with and why?

FUJITA: Of course I like to use any fish, but I like to use seasonal fish whenever possible. When I make a dish with spring fish during the springtime you can enjoy it with your heart and mind and know that this is what springtime tastes like.

HOTELS: What types of knives do you use?

FUJITA: In America we use the same knives as Japanese chefs. I suppose that my knives are a little longer than the standard knives used by sushi chefs, as I find them a little easier to use.

HOTELS: How do you think mercury-level concerns will affect sushi consumption in the United States, if at all?

FUJITA: I take this matter of the mercury levels seriously, and I think that certain people will become nervous about it and others will not really worry that much about it. I think that people should think about these types of things when they eat anything. In the end, I dont think that the amount of sushi consumed will drop because sushi is very tasty and is not that easy to give up.

[That said], we dont serve bluefin tuna in Marssa. We use bigeye tuna out of Hawaii, which is a small fish with naturally lower mercury levels, and toro that is farm-raised in Italy. This is a great opportunity for bluefin tuna believers to broaden their horizons. There are [many] alternatives, including yellowfin and albacore, so consumers can continue to enjoy tuna. Posted Feb 28, 2008 by Ed OBoyle
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