Loews Lake Las Vegas

Loews Lake Las Vegas, A magnificent lakefront golf resort in Henderson, Nevada, offers groups an emotional link to the Desert Southwest’s natural beauty. Breathtaking mountain views inspire golf and nature lovers at this 3,600-acre resort community just a 25-minute drive from the Las Vegas Strip.

Conveniently located on a single level, 45,000 square feet of indoor space includes the sophisticated Casablanca Ballroom, two boardrooms, and additional breakout rooms. Larger groups can buy out the entire property, while smaller groups can request the Access program, providing complete event planning in just 24 hours.

Other unique programs include the Loews Meeting Experience, which includes a range of food and beverage enhancements; Wines by the Glass; and Color Breaks, an innovative approach to decor and productivity. Property-wide wireless Internet access and top-quality audiovisual equipment ensure the ultimate in connectivity and presentation capabilities. For a breath of fresh air, outdoor functions showcase lake views from 55,000 square feet of terraces, lawns, decks, and gardens.

Favorite free-time diversions range from lounging beside two pools to indulging in body treatments at Spa Moulay to exploring Lake Las Vegas via kayak, boat, or canoe. There are no packages available at this time. There are no hot dates at this time. Posted Feb 10, 2010 by Elite News Team
Subscribe - RSS Feed The Loews Lake Las Vegas, a 493-room lakefront property, is in top condition for both meeting and leisure guests and continues to provide a Four Diamond "and more" experience. Two recent developments have significantly enhanced the guest experience, including the creation of a new courtyard-ideal for both weddings and meeting functions-and a partnership with the exclusive South Shore Golf Club on the lake.

In addition, the lobby of the hotel has been completely redesigned and refurnished, including a chic, contemporary patio that features tranquil fountains, three fire pits and sweeping views of Lake Las Vegas.

"We are committed to the Lake Las Vegas community and to offering our guests a tremendous travel experience, whether for meetings or leisure, at a great value," said Brian Johnson, General Manager, Loews Lake Las Vegas.
Since 2007 the hotel has undergone a series of renovations including a complete redesign of the main restaurant, Rick's Café, updating of the pool decks, cabanas and palm-shaded terraces, including the creation of a Kids Pool Cabana in partnership with Fisher-Price. All guestrooms were upgraded with 32" flat panel TVs, in-room coffee makers, and guest bathrooms were enhanced to include lighted make-up mirrors, updated vanity areas and new hairdryers. The hotel's Presidential and Casbah suites have all been completely redone. All of the meeting space has new carpeting.

"Our booking pace has increased year over year, and while the Las Vegas area as a whole has had its challenges over the past year, we see signs that demand on both the group and leisure side will rebound in the coming years." stated Johnson, "As the economy improves, so will our business."

The hotel features Spa Moulay, which includes 11 treatment rooms, a full-service beauty salon and complete fitness center, two signature pools, a private white sand beach, and cabanas. Spa specials, such as the popular "Spa Happy Hour," promotion, where guests can purchase discounted treatments during specific hours, have kept the spa experience both top-notch and competitively priced.

Hotel guests have access to many leisure activities on and around Lake Las Vegas including onsite golf at the Jack Nicklaus designed South Shore golf course, water sports including kayaking, paddle boats, canoes, and a children's camp. An adventure concierge stands ready to coordinate a range of adrenaline-inducing excursions, including treks to the Grand Canyon, kayaking on the Colorado River and Hummer tours of Nevada's Valley of Fire.

The services and amenities complement Loews' popular branded programs, such as Loews Loves Kids and Loews Loves Pets.

Situated on 21 acres of lakefront property, Loews Lake Las Vegas is the centerpiece of the 3,600-acre Lake Las Vegas community in Henderson, NV. The hotel's 493 guest rooms and suites feature sweeping views of the lake and surrounding mountains. The hotel has four restaurants, a 9,000-square-foot spa, and a kids club. Recreational diversions include two swimming pools, a sport court and boating activities. The concierge stands ready to plan a variety of outdoor excursions, including helicopter tours through the Grand Canyon, Hummer tours through Hoover Dam, guided kayaking along the Colorado River and hiking tours of the Valley of Fire. For reservations or more information, call 1-877-285-6397 or check www.loewshotels.com/lakelasvegas. Posted Nov 24, 2008 by Elite News Team
Subscribe - RSS Feed NEW YORK (July 9, 2008) - In the 13th Annual Cond Nast Traveler Readers' Poll of the world's Top 100 Golf Courses, two Loews resort properties scored high marks for delivering a superlative golf experience. Loews Lake Las Vegas Resort ranked #27 and Loews Ventana Canyon Resort ranked #70 with the magazine's golfing readership. The rankings, compiled based on the preferences of nearly 3,000 well-traveled readers, appear in the magazine's June issue.

"It is a thrill to receive this recognition from the readers of Cond Nast Traveler," said Jonathan Tisch, Chairman and CEO of Loews Hotels. "In everything we do, we seek to provide our guests with experiences that are both extraordinary and accessible. The favorable opinions of our guests, as reflected in this survey, demonstrate that we continue to meet and, in fact, exceed our guests' expectations."

In ranking the Top 100, the magazine tabulated the responses of 2,805 readers who were asked to evaluate 477 golf resorts that they had visited in the past three years. Properties were rated on six criteria - Design of Courses, Golf Staff & Service, Rooms, Resort Service, Food/Dining, and Activities/Facilities - using a five-point scale. According to the magazine, the resulting Top 100 featured "dazzling courses enhanced by sumptuous accommodations and superior service."

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:
Gabby McNamara/Michelle Colligan
Redpoint Marketing PR, Inc.
212-229-0119
gabbymac@comcast.net
colligan@redpointpr.com Posted May 30, 2008 by Elite Concierge
Subscribe - 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
Subscribe - 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
Subscribe - 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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