Optional Events for 2012!

The Grove Park Inn is known for their award-winning chefs.  Learn some of the tips of the trade while you have lunch and a cooking demonstration with one of the Grove Park Inn's top chefs:  Erik Baker. 

Chef Erik Baker grew up outside of Baltimore, MD, where his passion for cooking began while taking extra high school credits at the local vocational school. When he chose to become a Chef as a career, he was fortunate to begin working under Rudy Speckamp, a Certified Master Chef and Captain of the 1988 USA gold medal-winning culinary Olympic team.  Erik continued working there while attending culinary school at Baltimore International College.  Chef Baker also spent 3 years in the #1 culinary apprenticeship program in the United States at The Greenbrier, in White Sulphur Springs, WV. While there, he studied under another Certified Master Chef, Peter Timmins, and focused on ice carving, competition work and even assisted the #1 qualifier in the Culinary Olympic tryouts.  Erik was also included in a documentary about The Greenbrier apprenticeship which was featured on Food Network® and was one of only seven graduates in his class that year.

 Upon leaving the Greenbrier, Chef Baker moved to Naples, FL.  There he spent two years at the Ritz Carlton Beach Resort under Certified Master Chef John Johnstone.  Afterwards, Chef Baker accepted a position with the Naples Grande Beach Resort, a Waldorf Astoria property.  There he held many positions, concluding with the position of Executive Banquet Chef overseeing a staff of 70.  While working in Naples, Chef Baker also helped to open two brand new hotels, the first being the Hilton Orlando Convention Center and the second was the very first Waldorf Astoria outside of New York City.  Chef Baker was also called upon to be the interim Executive Chef at the Sundial Beach resort on Sanibel Island Florida and for the Conrad hotel in Miami.

Chef Baker joined The Grove Park Inn Resort & Spa in January 2011, where he currently works as the Banquets Chef de Cuisine. His role within the Food & Beverage department includes overseeing a combined staff of more than 75 people and developing menus for an extensive array of clientele and budgets. He is also instrumental with planning and developing custom events with the clients directly.

Lunch Menu (Subject to change)

Chef to demo the Stuffed Chicken and Salad Preparation

Petit Gourmet Greens

Cucumber Wrap

Marinated Tomato…Olive Tapenade Brush…Lemon Scented Hummus

Herb Vinaigrette

Roasted Chicken Breast

Stuffed with Gruyere, Spinach, and Prosciutto

Tomato Polenta…Seasonal Vegetables

Kalamata Olive Demi Glas

Key Lime Citrus Tart

Raspberry Coulis

Join us on Saturday evening for a "Sips and Sweets" Dessert Pairing event.  We will have fun, food, and a few drinks.  The evening will be split into three segments:  Bubbles and Berries, Chocolate and Cabernet, and Port and Praline.