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News

The Inn at Key West

The Inn at Key West has the island’s largest fresh water pool that attracts

some pretty big iguanas! It’s not unusual to see them hanging from the

trees as guests enjoy drinks and a cool dip in the pool!

The Tuscan and Argonaut Hotels in San Francisco joined forces as 13 employees spent the afternoon of December 17 volunteering at the SF-Marin Food Bank. The task for the afternoon was to bag broken rice into one pound bags, and so the competition began. Split into two teams, the race began to see who could create the most bags. With music playing to keep them motivated, all of the groups who had volunteered for this afternoon shift (from companies to families) packed over 3,800 pounds of rice which were distributed throughout San Francisco and Marin.

As for which team packed the most rice? Let’s just say there is talk of a rematch!The Tuscan is located about three blocks from the pier and equally busy for a hotel so close to Fisherman’s wharf in San Francisco. The team members at the hotel are very much involved in making the hotel topws in the city.Thank you Team Argonaut and Team Tuscan and welcome to the family again. I know they have received lots of requests from Noble House associates on the friends and family program!

the argonaut & tuscan

teton mountain lodge & hotel terra

Unique ! Spec ial ! Best in Wyoming! These are a few words to describe two of the best resorts in our portfolio! The unique location and beauty of Teton Mountain Lodge and Hotel Terra, located at the foot of a ‘black run’ (I just learned what that meant last year---it means Hard!), takes ‘special’ to a new level! After spending some time with the team last year, this team enjoys going to work each day, every day and getting a ‘run’ in during lunch is not a bad thing!

associate spotlightSpur Restaurant

Chef Kev in ’s Veggie Truck When Spur Restaurant & Bar Executive Chef Kevin Humphreys goes on a supply run to area ranches and farmer’s markets for local produce and meats he takes his vegetable oil-powered Dodge Ram bringing sustainability full circle to the popular Teton Village restaurant.

The Truck2006 Dodge Ram 2500 with a 325 horsepower Cummins diesel engine.

The InspirationChef Kevin has wanted to convert a vehicle to run on vegetable oil for some time. “There is a ton of food waste in the restaurant industry,” said Chef. “I hate food waste so we focus on menu items as well as practices at Spur to limit it. And I feel this is another way to get the most out of what we use at Spur.” Originally his plan was to convert a VW of his and eventually decided to use a truck for his towing and camping needs.

The ProcessA friend of Chefs converted several Ford Power Stroke engines so he was familiar with the process which took the pair two

Kevin HumphreysExecutive Chef

days to complete. The process involves installing an additional fuel system in the vehicle, as well as a separate fuel pump and fuel lines connected to the existing fuel system.The Dodge Ram starts and stops using diesel, then once the vegetable oil is up to 160º F, the motor automatically switches to run on the oil. Turning off the engine purges all the vegetable oil back in to the veggie tank and runs on diesel before shutting off. The Ram’s truck bed features a 55 gallon tank of vegetable oil that has been pre-filtered at Chef’s home. There, a 55 gallon drum filters vegetable oil through a 100 micron filter and then is heated to 200º F for 12 hours which removes the water from the oil. Then the oil is pushed through a centrifuge that removes particles and filters it down to ½ to 1 micron which ensures clean injectors and fuel lines.

The Results“People ask if it smells like I’m making French fries in my truck”, said Chef. “But the system is tightly sealed and the automation allows for just a bit of diesel to remain in the lines so you don’t notice anything different”. In fact, Chef’s veggie truck looks, runs, sounds and smells like a regular diesel engine, but allows him to recycle, recover and not waste

a large resource at Spur. While power loss is negligible when towing or driving up the steep grades of Teton Pass, Chef has noticed a slight decrease in MPG when running on vegetable oil. However, the nearly $6,000 total investment in the conversion paid for itself within ten months, exceeding Chef’s goal of a year payback.

The Wine TrainWho would have thought that Noble House would buy a train to add to its portfolio! Well, we did and it is awesome. I have not been able to drive the train yet, (but someday!). Taking care of guests for all over the world and the knowledge that it requires for a 3 hour trip through some of best vineyards is what this team does very well!

Nace Miles IIINace Miles is a conductor and engineer for the Napa Valley Wine Train. Nace has been in the railroading industry since he was 18, having worked as a conductor for Union Pacific and foreman for Western Pacific before joining the Wine Train team in 2013. He works part time because he loves the train and spends much of the rest of his time volunteering with Operation Lifesaver, where he teaches railroad safety to children. Due to his extensive volunteering, Nace was invited to carry the Olympic torch during in 2002 relay for the Salt Lake City winter games.

Billy LoganBilly Logan was originally a painter contracted by the Wine Train. His positivity and enthusiasm got him hired to be part of the team. Billy is the all-around go-to guy for tasks around the train yard and station. He has a keen eye for finding great treasures at antique sales, with many of his finds decorating the Station. He is always ready with a happy smile and friendly wave and now has his daughter working at the Wine Train in the Reservations Department.

Nace Miles III

Billy Logan

Kim PowersAfter interning with the Wine Train for the summer of 2011, living abroad, and graduating college with a Degree in Marketing and a Minor in Studio Art, Kim Powers returned to the Train’s Marketing Department as a full time member in July of 2013. With a background in sculpture, jewelry, and business, Powers’s creativity has been a huge asset to the Train. She has left a permanent mark at the Wine Train by creating a sculpture of welded railroad spikes called The Iron Vineyard, a permanent addition to the Wine Train’s art collection.

Tobe DaranouvongTobe Daranouvong, pronounced “2B,” is the Digital Media Coordinator for the Wine Train, creating works of art for advertisements, print materials, and gift shop items, as well as on the office white board. He created his way through school getting a degree in graphic design and illustration as well as film from Sacramento State, joining the Wine Train team in early 2014. In his free time, he is the artist behind his own comic which is written by a friend and marketed by his lovely wife, Shanda.

Andrea GuzmanAndrea Guzman is the Director of Sales for the Napa Valley Wine Train, having joined the Wine Train family in October of 2008. She lives and breathes Wine Train, sharing her love with all the people she comes in contact with. She brings her enthusiastic energy with her and has a passion for running, having completed 13 half marathons. When she had the opportunity to dine at the French Laundry, she received a personal note from Chef Keller thanking her for her years of service to the Napa Valley.

Nace Miles III receiving award

Andrea Guzman

Tobe Daranouvong

Kim Powers

The Edgewater

The team at the hotel recently hosted a manager’s outing to celebrate a great year

in 2015! There were no pictures for the newsletter due to the fact that we want to protect the innocent! I tried to get facts

about the party, but no one is talking! Team building? Really?!

Hilton San D iego Resort & Spa

Celebrating Engineering Week! I like this idea. Why not recognize another heart of the house department for a week just like

housekeeping week but with the engineering team.

Each day of the week other departments took turns spoiling the team with treats. It

was a big surprise to them.

Engineering team picture from left to right: Wes Alexander, Christian Esparza, Marvin Jaime, David Boyd, Minh Huynh, Martin Petrik, Michael Hunter

The commons

A few fun pictures from the Commons Hotel celebrating and bringing ‘Geek Sheek’ out

every day!January Birthday Luncheon was lots of fun! Associate of the Quarter Nominee, Faduma Ali, shows off her prize for being nominated! Star Wars: A Force Awakens, Finn and Rey (aka: Percy and Aeryle), show off a teaser

for our next hotel video (cannot wait to see it! This may be Oscar material!) Our

“Captains” - Picard and Kirk

Faduma Ali

Percy & Aeryle

Gateway Canyons

Maintenance team at Gateway had a lot of shoveling to do after the first snowfall. They have had an unusual amount of snow this

year and they¹ve really worked hard!Team building, laser tag day! Even Human

Resource Directors have fun……or they take aim at those that give them trouble? Not sure

what Bev Fuller has in mind!

Bev Fuller

mountain lodge telluride

New housekeeper, Yadira. Ready for a busy day! Employee of the 4th quarter. Jim Krane, The best

bellman in town. Mario- Mountain Lodge Cat, helping with some paperwork!

Jim Krane Yadira

Mario

River Terrace Inn

5 Minutes with ‘Rockstars’ at R iver Terrace

RJ Gamboa Erlinda Lopez

RJ Gamboa, Noble GemPositionBellman

Length of serviceAbout a year and a half

Favorite part about working at RTI Helping guests create memories while

visiting Napa. My motivation

God. Creating a positive atmosphere for guests and coworkers.

Favorite foodAny kind of pasta!

Favorite movieI’m more into sports—Go Warriors!

Outside of work I like toVolunteer, play basketball, and go to the

gym.This year I will

Excel If I could meet one person (dead or alive),

it would beJesus!

If I could visit one Noble House property, it would be

That’s a tough one. Kona Kai Resort or the Portofino!

Erl inda LopezPosition

Executive HousekeeperLength of service

Since before the hotel opened—more than 11 years! I was part of the initial hiring

team. Favorite part about working at RTI

I really like the hotel, the view, and the people.

My motivationTo have the cleanest rooms and happiest

guests in the company. Favorite food

Salvadoran food—Pupusas, fried plantains with sour cream and beans!

Favorite movieForrest Gump.

Outside of work I like toSpend time and talk with family.

This year I willTake a long vacation and visit my family in

El Salvador. If I could meet one person (dead or alive),

it would beMother Theresa.

If I could visit one Noble House property, it would be

Little Palm Island!

Portofino Hotel & Marina

Let the chips roll! The team at Portofino enjoyed Casino night as they celebrated the

end of 2015! Getting dressed up was the favorite part of the evening for some of the

room attendants that I spoke with…..imagine that? No uniforms and no one can recognize

them! Looking good!

kona kai resort & spa

Associates at Kona Kai just doing their thing and they all look like they are having some fun!

LaPlaya Beach & Golf

ResortThere were several winners at the resort’s holiday give-a-way! Gift cards, large and

small electronics, and trips! Plain old FUN! Catalina Velez collected her holiday prize for

guessing the number of M&M’S IN A JAR. Danny Benavides picked up his holiday

raffle prize—looks like Bose to me! Paulette Codling won a TV for the Trip advisor

contest.

Pelican Beach Resort2015 Shining Star Winners of the Year were recognized at the Annual Team Member Celebration! Each received $500 Cash, One Year of Free Complimentary Valet Parking, and each received two w2 Night Hotel Stays.Front of the House – Javier Nunez Jusino, PURE Spa SupervisorHeart of the House – Jim Goodis, EngineerOlivia Fletcher-Hogg, Sales/HR Intern from England, cooked the November Team Member of the Month Luncheon along with Chef Michael Bloise. The food was English; however all vegetarian! Team Members enjoyed Shepherd’s Pie and Fish & Chips to name a few!

Olivia Fletcher & Chef Michael Bloise

Employee of the YearJavier Nunez Jusino & Jim Goodis

Ocean key resort

Nothing but class! The team at Ocean Key was all glitter and charm for their holiday party. I think they ran out of shiny material

and sparkly stuff in the Keys! Looks like fun!

Little Palm Resort & Spa

Whenever I travel, I get asked by more associates about Little Palm Island. “What’s it like on the island?” I will let these pictures

give you a hint!

Pokeokeo (Central Reservations)

Some Stats for CRESCentral Reservations

Located in Kirkland, WA

$2.4M Revenue booked in January 2016, 24% of all calls converted into

reservations for Jan 2016

13 agents, 3 supervisors, reservations manager and director of central

reservations—Great Job, team CRES!

CRES Agent Spotl ight

Sam HeringCres agent since August 2015. Went to WSU and has Bachelor’s degree in

Economics. Enjoys EDM and working out. Fave thing about his job: FITs.

Gabriela RomeroCres agent since January 2015. Enjoys spending time with her family, camping, hiking and fishing. Fave thing about her

job: talking to our amazing guests.

Adam StewartStarted as an agent in April 2013 and has been a supervisor since May 2015. Went to EWU and has a Bachelor’s degree in

Marketing. Enjoys travelling, volleyball and the outdoors. Fave thing about his job: the

people and the work environment.

Kaili HilliardCres agent since September 2015.

Enjoys spending time with her family, working out and basketball. Fave thing

about her job: her co-workers and Raina.

Adam Stewart Kaili Hilliard

Sam Hering Gabriela Romero

Company OfficeKirkland, WA

Our winners at the Noble House Conference hosted by:Kona Kai Resort & Spa

The CommonsGuest Satisfaction 2014

General Manager of the Year 2014

River Terrace InnGuest Satisfaction 2015

General Manager of the Year 2015

Hilton San Diego Resort & SpaHotel of the Year 2015

Chairman’s Award - Dan Gaudreau, HRD

Kona Kai Resort & SpaBest New Restaurant of the Year 2015

LaPlaya Beach & Golf Resort“Toperators (Top Operators)

The EdgewaterRestaurant of the Year 2015

Ocean Key Resort & SpaChairman’s Award – Matt Trahan, VP

Managing Director

Give back DayDuring the Noble House Conference last

month the company team spent some time at either the Ronald McDonald House

in San Diego serving lunch or at Camp Pendleton hosting a group of soldiers that will be retiring from military service within the next couple of months. Both groups

were inspiring and really appreciated our participation. I think the real appreciation are for the people we met during this time. We

got a chance to serve them!

As we start of the New Year (where did January go?), I’d like to welcome all of our new associates and remind everyone that by understanding how our CORE Values can be

used each day. When we SMILE, it starts the interaction with our guests!

SPEAK first and last, says that we see them and acknowledge their presence!PAY attention to details, this is what the guests will see or not see!

KNOW your property, we never say “I don’t know”----go find out and get back with them!ANTICIPATE needs, this is where we identify what type of guest they are—family,

business, etc.!RESOLVE guests issues promptly, we are not perfect---just fix it!THANK guests, they made us their choice and gave us money!

DO the right thing, remember---how would you feel in the situation!HAVE fun, everyone can tell if you like being there!

Be safe….Jaz

Note from Jaz

Dutch Baby Pancake Caramelized Pears and Toasted Almonds

Yield: 4 servingsPrep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

INGREDIENTS2 tablespoons sliced blanched almonds 3 tablespoons unsalted butter 2 large eggs, at room temperature 1⁄2 cup whole milk, at room temperature 1⁄2 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamondivided 1⁄8 teaspoon kosher salt 1⁄8 teaspoon ground nutmeg 1 ripe Bartlett pear--peeled, cored and sliced 1⁄4 inch thick 2 tablespoons light brown sugar Confectioners’ sugar, for dusting Lemon wedges, for serving

DIRECT IONS1. Position the rack in center of the oven and preheat it to 350°. Place the almonds on a

foiled-lined baking sheet and bake until golden brown, 5 to 8 minutes. Set aside.2. In a medium skillet over medium heat, melt half of the butter. When the butter begins

to foam, add the pears, brown sugar and remaining cinnamon, and cook until the pears are caramelized and just tender, 4 to 6 minutes.

3. In a blender, mix together the eggs, milk, flour, sugar, vanilla, ½ of the cinnamon, salt and nutmeg until smooth.

4. Increase the oven to 425°. Place 2 tablespoons of the remaining butter in a 10-inch non stick skillet, heat over a burner on the stove top. Roll the melted butter around the pan so its well coated. Get the pan hot.

5. Carefully pour the batter into the preheated skillet, roll the batter evenly all around the pan to the edges and place it in the oven. Bake until the edges of the pancake are golden brown and have puffed up, 10 to 12 minutes. Make sure you when removing the pan from the oven you use a dry towel or oven mitt. The handle will be very hot. Remove the pancake to a plate or wood board.

6. Gently nestle the caramelized pears into the Dutch baby. Top with toasted almonds and confectioners’ sugar, and serve with lemon wedges.

7. Enjoy the Pancake – Enjoy the family – Enjoy the day ! Happy Hoildays

Even some of our kids are having some fun with our new Noble House backpacks! Marketing at an early age for the company! Thanks Jason for the pictures of your daughters walking to school wearing our backpacks!

noblehousehotels.com | 425.827.8737 | 600 6th Street South Kirkland, WA 98033

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