Convention Hotel Proves That When It Comes To Sustainability, Size Doesn’t Matter
(National Harbor, Md. – September 7, 2017) – When it comes to providing food and beverage offerings
on a large scale, Gaylord National Resort and Convention Center is no stranger. The stunning 1,996
room resort located in National Harbor, Md. operates three full-service restaurants, mobile and
stationary bars and a banquets kitchen that can serve up to 20,000 guests 365 days a year.
Running a massive operation comes with its challenges, but the resort’s culinary team never falls short
in producing high quality, locally sourced ingredients for its offerings. And beginning this fall, Gaylord
National’s chefs are taking things one step further by growing and producing foods in-house.
This August, Gaylord National acquired four Langstroth beehives to harvest its own honey on the
resort’s rooftop. The hives will house 10,000 to 12,000 bees per hive when fully active with hopes of
producing 120 pounds of honey by the 2018 spring harvest to infuse into various food and beverage
The honeybees also will assist in pollinating a new chef’s garden in the spring. The resort’s culinary team
plans to plant everything from herbs to tomatoes to flower plants including blueberries and strawberries
to help the bees thrive, in addition to having house-grown produce steps from its kitchen.
“We are continuing to look at ways that we can create a sustainable food and beverage program at
Gaylord National Resort and help the surrounding environment and eco-system,” said David Creamer,
executive resort chef at the hotel. “By initiating some of our new programs, we will be able to supply
even fresher ingredients to guests and attendees we feed on a daily basis.”
Some additional culinary and beverage programs that the resort will introduce this fall include juices,
barbeque and dehydrated fruits and meats.
The resort’s beverage team has sourced an in-house juice maker that will provide 100 percent natural
juices to be consumed as standalone beverages or used to elevate its cocktail program. The beverage
team also will be aging its own bourbon and gin cocktails in wood barrels at select restaurant and bar
Gaylord National also will begin smoking meats as part of a new barbeque program this fall. Using a
mixture of cherry and hickory wood for flavor, guests will be able to enjoy smoked ribs, whole free range
chickens, bacon and more. No barbeque program would be complete without rubs and sauces, which all
will be custom made by the resort’s culinary team.
Another new menu item that will be found in the resort is house-made jerky. Resort chefs will dry out
beef and chicken to create jerky with flavors that include black peppered, maple jalapeno, garlic honey
and soy. Using a dehydrator, the resort also will produce dehydrated fruits to include in its beverages
starting at its signature restaurant, Old Hickory Steakhouse.
For more information on Gaylord National Resort and its culinary offerings, visit
www.GaylordNational.com or call 301-965-4000.
Gaylord National Resort and Convention Center is the largest, non-gaming hotel and convention center
on the East Coast, located along the banks of the Potomac River in National Harbor, Maryland and part of
Marriott International. Opened in April 2008 and only eight miles from Washington, D.C., the AAA-Four
Diamond resort offers nearly 2,000 rooms including 110 suites; a 19-story atrium; 600,000 square-feet of
indoor and outdoor meeting space; acclaimed restaurants including Old Hickory Steakhouse; a modern
resort spa, Relache Spa; and Pose Rooftop Lounge.