OCC DINING
Click here in the digital issue to see the 2004 Food & Wine Festival photo gallery by @Sean Marrs
The Food & Beverage Department has evolved with the times, and so have the offerings and experiences. By Jasmine Chagnon WINE AND DINE
Aside from the stunning views and rich history, OCC’s robust Food & Bev program affords members a rich experience and an opportunity to create and foster lifelong bonds. “We focus on making this not just the best place, but your favorite place,” says Food & Beverage Director Rede Eder. This sentiment is the very reason why he and his team continue to improve and expand the dining offerings for members. With support from the Board of Direc- tors, managers and employees, it’s Rede’s passion, knowledge, and relationships with top wineries and distributors that have helped him to create new and exciting opportunities and experiences for oenophiles and casual sippers alike. In fact, this year, members can embark on the trip of a lifetime together. Rede has been hard at work organizing an offering that takes a limited number of people to wine country. For years, members have enjoyed exclusive tastings, ex- pertly paired dinners, half-off wine Wednesdays, and more, and now Rede is thrilled to be able to coordinate this once-in-a-lifetime opportunity. A group of about 20 people will be touring win- eries, of course, but there will also be a curated selection of other must-do adventures you won’t want to miss. Stay tuned for more information on this and future wine-focused trips because the inaugural trip may be the first of its kind, but it’s not expected to be the last.
24 AMA | JANUARY / FEBRUARY 2025
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