Download - The Hermosa Inn
  • No tags were found...

Download - The Hermosa Inn

The Hermosa InnFact SheetLOCATION:5532 N. Palo Cristi Rd.Paradise Valley, Ariz. 85253CONTACT: Phone: 602.955.8614 or toll-free at 800.241.1210Fax: | Facebook |Twitter |Pinterest | Foursquare | Trip Advisor |YelpOWNERSHIP:EXECUTIVETEAM:MEDIACONTACT:ABOUT:Fred and Jennifer Unger and Art Cunningham of Hermosa Legacy Partners, Scottsdale, Ariz.Michael Gildersleeve, Managing DirectorDavid Jette, Director of Food & BeverageStacy Kokosinski, Director of Sales & MarketingKendra Schultz, Director of CommunicationsPhone: 602.792.1917Email: KSchultz@HermosaInn.comRecently named one of the 2012 “Top 500 Hotels in the World” by Travel + Leisure Magazineand Condé Nast Traveler’s 2011 Reader’s Poll pick, The Hermosa Inn is a jewel of a hideaway inthe heart of the Valley; minutes from Scottsdale, yet surrounded by an exclusive neighborhoodin Paradise Valley.Originally hand-crafted in the 1930’s by cowboy artistLon Megargee as his private residence, the Inn’s adobearchitecture has kept its “old Arizona” character andcharm. All 34 casitas are surrounded by spectacularlandscaping and beautiful desert vistas. The $2 millionremodel of the accommodations retains the legendarypersonality and intimate atmosphere of the originalhacienda, while enhancing the accommodations withupgraded amenities for a more luxurious experience.The culinary centerpiece of the Inn is LON’s at the Hermosa, the celebrated Four Diamondrestaurant renowned for “artful American” cuisine, which is complemented by the Last DropBar, aptly named after one of the many paintings by Megargee that can be seen throughout thehistoric inn.OPENED:Casa Hermosa, the original inn, opened in 1936 and became The Hermosa Inn in 1941. The fullrestoration was completed October 1, 1994. The underground wine cellar, library andboardroom were added in January 2003 and the two million dollar rooms remodel and propertyenhancements were completed in November 2009.

DESIGN/DÉCOR:Originally hand-crafted by cowboy artist Lon Megargee as his private residence and studio, TheHermosa Inn’s historical charm is expressed through the use of traditional Southwesternarchitecture, adobe bricks, wood beams, hand-painted Mexican tileand many one-of-a-kind embellishments reflecting its artisticheritage.The residential ambiance of the resort’s main building welcomesguests with an intimate check-in area, cozy lounge and boutiquewhich leads guests to charming public areas, one-of-a-kind meetingrooms and secluded patios. Decorative accents abound throughout,from fireplaces and Stetson hats to Megargee’s own originalpaintings and other works of Western art.Luxurious Southwestern-style casitas make up the 34 unique guestrooms which include beamed vaulted ceilings, rustic tile floors,beehive fireplaces, oversized hand-carved furniture, hand-paintedMexican tile and custom artwork.CASITAS:The Hermosa Inn features 34 non-smoking guest casitas featuring the following four types ofaccommodations:RANCHO CASITAS:Cozy yet spacious, the 13 rancho casitas on property offer a450 square feet room with a king bed. Features includehand-crafted adobe brick, plantation window shutters andpatios with garden and desert views. These historic casitasare part of the original inn and some also feature a beehivefireplace.CASITAS:Encompassing 600 square feet with a king bed, each of the 10 casitas have asitting area, plantation window shutters and a patio with a garden or desertview. Many also include vaulted ceilings, skylights, beehive fireplaces andsurround a courtyard with a semi-private whirlpool spa. Several casitas canalso adjoin a deluxe casita to create a two-bedroom suite.DELUXE CASITAS:There are seven of the luxurious one-bedroom deluxe casitas on property,which are 650-760 square feet and feature a sitting area, fireplace and patiowith a semi-private whirlpool spa. Design features include adobe brick,plantation window shutters, French doors and cathedral ceilings. The deluxecasita can also adjoin a casita to create a two-bedroom suite.GRANDE CASITAS:The largest and most luxurious guest casita are the four grandecasitas on property, which are two rooms and 800 square feeteach. Comfortable sofas and over-sized chairs create an invitingatmosphere in the front living area and each offers a king size

ed and two private patios which set the mood for comfort and relaxation. Guests also have theoption of reserving a connecting grande casita to create a free-standing, three-room residence.Check-in time is 3 p.m.; check-out time is noon.AMENITIES:GUESTSERVICES:The Hermosa Inn’s spacious accommodations feature the following amenities:• Complimentary wirelessInternet and phone access• Egyptian cotton linens• Flat-screen high-definition TVs• Bose CD players with iPod deck• Beehive fireplaces in mostcasitas• Private patios• Rental cars delivered to resort• Business services• Poolside yoga (seasonal)• Beach Cruiser rentals• Blue Door Spa Suite, featuring custom massages, custom facials andreflexology• Access to nearby fitness centers• Daily turndown service with evening amenity• In-room dining program from the award-winning LON's at TheHermosa restaurant• Same-day laundry and dry cleaning; one-hour and overnight pressing• Refrigerators• Keurig® coffee maker andcomplimentary coffee• Plush bathrobes• Hair dryers and irons• Vanity mirrors• In-room safes

History ofThe Hermosa InnThe Beginning (1930 – 1936)Lon Megargee, a native of Philadelphia, came West at the turn of the century, earning his way as a cowboy,bronco buster, stud poker dealer, commercial artist, and home builder, among his many occupations. He spenttime chasing an idealized notion of the American Dream of rancher, Indians, and settlers that was fading fast,even during his time. Along the way, his raw-boned charm snared several wives and earned him a well-deservedreputation as a ladies' man. But it was his adobe studio set amidst the creosote in what is now Paradise Valleythat perhaps was the closest to his heart.Using adobe blocks mixed and formed on-site with the sandy desert soil, Megargee built according to thearchitecture he studied in Mexico and Spain, using old beams and wood from an abandoned mine and aging theexterior walls by pouring a mixture of oil and ash over them from the roof. By 1936, Megargee had created auniquely Southwestern home he dubbed "Casa Hermosa," which means Beautiful House.The Guest Ranch (1936 – 1940)Having become quite the well-known artist (his first major commission being 15 murals forthe state of Arizona) and a bachelor at the time, Megargee was already hosting many ofhis friends who came to stay for extended visits and it seemed only natural that he wouldturn this exchange into a side business. Most of his business was legal; however the sheriffdid make several unannounced visits to check on rumors of the late-night gamblingsessions. For this, Megargee thoughtfully provided guests with secret undergroundtunnels from the main house to the stables so that they could disappear into the desert, ifneeded.The Hermosa Inn (1941)By 1941, Megargee, in the midst of a divorce and in need of money, put Casa Hermosa, filled with his art andfurnishings, on the market. The new owners, who had every intention of using the property as their privatehome, were surprised late one night by a taxi full of guests and found themselves in the guest ranch business.Thus, Casa Hermosa became The Hermosa Inn.The Evolution (1941 – 1991)Over the years, and with the help of various owners, the property continued evolving to include a swimmingpool, tennis courts, casitas and villas. The property became the center of social life for the neighbors, who usedit as an extra bedroom for their guests and swam in the pool during the summer months. But by the late 1980's,

the Inn was caught in the real estate and savings and loan crisis that touched most of the West. In addition, adevastating fire in 1987 severely damaged the main building – Megargee's old home.The Restoration (1992 – 1994)Intrigued by the property’s colorful past and its potential as a desert hideaway,Paradise Valley residents Fred and Jennifer Unger and Art Cunningham ofHermosa Legacy Partners purchased the hotel in 1992 and spearheaded arestoration project designed to reclaim the original charm, timeless quality andlong-standing tradition of the historic structure.Working with builder and designer, Dan MacBeth, also a Paradise Valleyresident, a top priority of theirs was to save the adobe walls of the fire-damaged main building, restore thecharred old beams, and clean up the original ironwork that graces the building inside and out.The interior of the building, which now houses LON's at The Hermosa, Last DropBar and the Inn's reception area, was furnished to reflect a 1930's Southwesternambiance, much like it was during Megargee's days. Prints and originals ofMegargee's artwork line the walls, including one of his most famous paintings“Last Drop From His Stetson,” which was commissioned by the Stetson HatCompany and, to this day, appears on the inside of every top-of-the-line Stetsonhat. The full restoration was completed in October 1994.The Additions (2003)In an effort to provide more space, luxury offerings and up the ante on experience, in January 2003 the HermosaLegacy Partners added a library and boardroom for special events and meeting space, in addition to the awardwinningunderground wine cellar – where Megargee’s secret underground tunnels were found when excavating.The Here and Now (2009 – Present Day)In 2009, The Hermosa Inn underwent a two million dollar rooms remodel and property enhancement. Sincethen the owners have continued to build upon the artful traditions that Megargee originally instilled in theproperty. This has most recently included the addition of an art installment worth over $2 million dollars thatfeatures the works of well-known Southwestern artists in the newly created sculpture garden, as well asthroughout the resort, restaurant and grounds.To this day it has been said that Megargee, who died in Northern Arizona in 1960, still pays visits to CasaHermosa from time to time.

LON’s at the HermosaFact SheetLOCATION:The Hermosa Inn5532 N. Palo Cristi Rd.Paradise Valley, Ariz. 85253HOURS: Breakfast: 7 – 10 a.m. | DailyBrunch: 10 a.m. – 2 p.m. |Saturday and SundayLunch: 11:30 a.m. – 2 p.m. |Monday – FridayDinner: 5:30 – 10 p.m. | NightlyIn-Room Dining: 7 a.m. – 10 p.m. | DailyCONTACT: Phone: 602.955.7878Online Reservations: | www.OpenTable.comMore Info: Facebook |Twitter |Pinterest | Foursquare | YelpOWNERSHIP:MANAGE-MENT:CHEFS:MEDIACONTACT:FINE DINING:Fred and Jennifer Unger and Art Cunningham of Hermosa Legacy Partners, Scottsdale, Ariz.David Jette, Director of Food & BeverageJeremy Pacheco, Executive ChefMary Cech, Pastry ChefKendra Schultz, Director of CommunicationsPhone: 602.792.1917Email: KSchultz@HermosaInn.comThe culinary centerpiece of The Hermosa Inn is LON’s at theHermosa, the celebrated Four Diamond restaurant renownedfor “artful American” cuisine -- a bold and contemporary takeon the multitude of foods originating in the westernhemisphere, with a nod to both the past and the present.Age-old cooking methods of smoking, roasting and woodgrillingare employed along with European techniques tocreate a comfort cuisine utilizing the flavors of the region andcutting-edge culinary trends. Menus are designed toencapsulate the season and a new Chef's Tasting Menu isoffered weekly to showcase the creativity of the culinaryteam.An organic half-acre garden located just outside the kitchenprovides fragrant herbs, citrus and vegetables for a variety of

the dishes on the LON’s menu. The garden’s harvest is also supplemented with local producefrom organic farmers in the area and with specialty meats, such as lamb from Sonoma, Calif. andseafood from sustainable fisheries along the west coast.WINE:LON’s wine program has been recognized by the Wine Spectator Magazine and received itscoveted Award of Excellence continuously since 1996. Taking a cue from LON’s artful Americancuisine, the wine list compliments the restaurants culinary philosophy that gastronomicalexcellence is achieved through the entire diningexperience.The underground wine cellar features an award-winning1,000-bottle collection and a sommelier is availablenightly. Fitted with a rugged trestle table that seatsprivate parties of up to 12 (and divides into tables of twoand four for a cool dining experience during the summer),the wine cellar sets a dramatic stage for various wine,cocktail and beer pairing menu options.DESIGN/DÉCOR:Originally hand-crafted by cowboy artist Lon Megargee as his private residence and studio, TheHermosa Inn & LON’s historical charm is expressed through the use of traditional Southwesternarchitecture, adobe bricks, wood beams, hand-painted Mexican tile and many one-of-a-kindembellishments reflecting its artistic heritage.With wood-beamed ceilings, rustic tile floors and whiteplaster walls, the ruggedly elegant dining room featuresthe artwork of Lon Megargee, capturing the essence ofthis colorful cowboy’s era.Vintage Western artifacts, hand-painted Mexican tile andbeehive fireplaces accent the meandering dining space,creating a welcoming and intimate atmosphere.Boasting breathtaking views of Camelback Mountain, theexpansive and lushly landscaped patio features a massivewood-burning fireplace, a stunning stone fountain andseveral wrought iron chimineas; the perfect setting forsavoring vivid mountain sunsets and serene Arizonanights.The restaurant seats 86 indoors and 150 outdoors.MENUS/PRICE POINTS: Breakfast ($11 - $14)Brunch ($11 - $24)Lunch ($10 - $17)Dinner ($27 - $40)Extended Arizona Restaurant Week MenuWeekend Tasting Menu

Jeremy PachecoExecutive ChefLON’s at the HermosaFor Executive Chef Jeremy Pacheco, the farm-to-table movement is more than a trend;it’s in his DNA. His family’s Arizona roots go back for nine generations, and he likes toboast that one of his great-great-uncles was the last Sheriff of Tucson do to a hanging.Growing up on the family farm in Marana, farm-to-table was an everyday occurrence.For example, they would take sweet corn and white corn right from the field and makefresh masa for tamales. Now, as a professional chef, Pacheco gets durum wheat fromhis father’s farm for LON’s house-made gnocchi.The Art of the FarmThe LON’s menu reads “Artful American” cuisine and Pacheco brings an artful approach from the ground up.With his own half-acre garden just outside the kitchen, Pacheco grows an abundance of seasonal products:lettuce, pumpkins, arugula, basil, coriander, fennel, onions, peppermint, chiles, strawberries, English lavender,baby oak leaf, Bloomsdale spinach, mesclun, heirloom tomatoes, tomatillos, and various types of squash andmelon. Lemon, orange and grapefruit from trees scattered throughout the Inn’s grounds provide fruit used inmany of the dishes at LON’s and in signature cocktails from the Last Drop Bar. The garden is all organic andPacheco carefully sources indigenous seeds from Seeds of Change, the Desert Botanical Garden and SinghFarms.While the garden is a true labor of love for him, it’s also a natural training ground for hisculinary staff. His goal is to instill in them a new-found connection to food whichhappens when they carefully and thoughtfully plant, water, weed and harvest. “There’san intense sense of pride and accomplishment when we serve our own food to ourguests,” explains Pacheco. “It just doesn’t get any fresher and more flavorful than this.”When Chef Pacheco is not in the kitchen or his garden, he’s building relationships withlocal farmers and purveyors - a favorite part of his job. He’s so committed to showcasinglocal products (80% of his produce is Arizona grown) that he also switched to buying theresort’s coffee from the Roastery of Cave Creek and tea from China Mist of Scottsdale.The Hermosa features many Arizona wines, goat cheese from Crow’s Dairy in Buckeye anddairy goat products from Fossil Creek Creamery in Strawberry, Arizona. Chef alsosupplements his own garden with the luscious products from McClendon Select Organicsand Duncan Family Farms.The Art of TeachingNot only does Pacheco’s garden serve as a classroom for his staff, but he engages them inthe menu development process, showing them how to take what they grow and create newdishes. He’s dedicated to mentoring and urges his team to “have fun because this is reallyhard work and you’ll go crazy if you take it too seriously.”

The Art of the MealSurrounded by the renowned original art of Lon Megargee, cowboy artist and builder of the original HermosaInn in the 1930’s, Pacheco is inspired to make his meals artful presentations. It all begins with the product andthen he draws on the art of keeping things simple to highlight and showcase natural flavors.Sizzling and enticingly aromatic, the Salt Seared Ahi with cilantro, pickled onion and ceviche sauce is served on anatural salt rock so that each guest can cook the tuna to their preference. Every dish is a work of art; fromstarters such as the Hermosa Arizona greens sprinkled with pecans, figs, goat cheese and chocolate-balsamicvinaigrette to entrees like the Pecan Wood Grilled Beef Tenderloin or Pan Seared Scottish Salmon featuringgnocchi made from the durum wheat of his father’s farm. Pacheco also salutes the whimsical nature of LonMegargee’s art with desserts such as LON’s Cowboy Candy Bar and Mexican Tira Misu.“We celebrate art year-round – be it through the way we present our food to ourArtist in Residence series – and our customized dinners in the underground winecellar are true artistic creations for my whole team,” says Pacheco. The winecellar also celebrates the legacy of Megargee, who had originally built anunderground tunnel near the space, which he and his gambling buddies used asan escape route when the sheriff would stop by unannounced. Today, the cellardisplays over 1,000 of the 5,000-bottle inventory and is an artfully romanticvenue for dinners of two to 12.The Art of the JourneyIn addition to working on the family farm, Pacheco’s first job off the farm was washing dishes at 16. Somethinginside him gravitated to cooking and he left the dirty dishes behind to work as a lead cook at the Sheraton ElConquistador in Tucson. It was here that Pacheco realized his newfound interest could actually be a career. Soonafter, he enrolled in the Scottsdale Culinary Institute and received a degree in Culinary Arts and RestaurantManagement.After graduating, Pacheco traveled north to Scottsdale and The Phoenician’s Terrace Dining Room, working hisway up from prep cook to Chef de Cuisine. After seven years, he was lured to Vegas for a stint as Chef de Cuisineat Wynn’s SW Steakhouse and Tournant Chef for all Encore and Wynn properties. Most notably, he was Chef deCuisine at Society Cafe Encore which was named one of the “Best New Restaurants in America” by Esquiremagazine in 2009. His talents were previously showcased in 2008 when he won the “Vegas Uncorked BonAppetit,” an Iron Chef inspired competition for master chefs of Las Vegas.In 2010, Pacheco joined Hermosa Inn in Paradise Valley as Executive Chefwhere he was finally able to marry his love of cooking with his farming roots.How does someone with so much going on possibly relax? By spending timewith his wife and son, with a game of golf every now and then, and bystepping back in the kitchen line several times a week to ground himself inthe basics, like simply braising a piece of meat.

Last Drop at the HermosaFact SheetLOCATION:HOURS:The Hermosa Inn5532 N. Palo Cristi Rd.Paradise Valley, Ariz. 8525311:30 a.m. – 10 p.m. DailyCONTACT: Phone: | Facebook |Twitter |Pinterest | Foursquare | YelpOWNERSHIP:MANAGE-MENT:BEHIND THEBAR:MEDIACONTACT:ABOUT:Fred and Jennifer Unger and Art Cunningham of Hermosa Legacy Partners, Scottsdale, Ariz.David Jette, Director of Food & BeverageTravis Nass, Spirit GuideKendra Schultz, Director of CommunicationsPhone: 602.792.1917Email: KSchultz@HermosaInn.comNestled in one of the oldest adobe haciendas in Arizona with a stunning outdoor patio withsweeping views of Camelback Mountain, Last Drop at the Hermosa provides guests with thegracious western hospitality that has welcomed travelers at The Hermosa Inn since the 1930's.Hand-crafted beverages made with the freshest, locally-growningredients, in addition to locally brewed beers and a large selection of"boutique" American-made liquors round out the offerings. Daily happyhour, weekday specials and a drink menu which dates back to the 1930’sare what continue to make Last Drop a destination.Aptly named after “Last Drop from His Stetson,” a painting made byoriginal owner and cowboy artist Lon Megargee which was commissionedby the Stetson Hat Company and is pictured on the inside of every top-ofthe-lineStetson hat to this day, is hanging on the wall of the Last DropBar.DESIGN/DÉCOR:Guests can sit at the roughhewn bar or relax in front of one of three small beehive fireplaces,each flanked by leather wing-backed chairs. Weathered southwestern rugs, decorative

ironworks and leather-seated banquettes add to the allure of the Old West, while a woodframedwindow offers a beautiful view of the courtyard.COCKTAILS:The new cocktail menu at Last Drop features drinks dating back to the Old West, which givesguests a glimpse of the history surrounding the Hermosa Inn; originally built in 1936. TheAviation, Manhattan and Sidecar make up some of the old fashioned offerings, while the latestcreations include the Mesquite Sour, Desert Sunrise and Smoked Tea Shandy.Specialty cocktails range from $10 - $14.MENU: Last Drop offers an intermezzo menu from 2 – 5 p.m. daily, followed by a full bar menu from 5 –10 p.m., which includes fry breads; the famous Last Drop Tree-O (a choice of three appetizers);small plates, including house cut potato chips, Sonoma foie gras pate and sliders; and largeplates, such as the Hermosa Fish and Chips and Last Drop Signature Burger.PRICE POINTS: Intermezzo: $7 - $17Small Plates: $3 - $15Large Plates: $14 - $18SPECIALS: Daily happy hour, from 4 – 7 p.m., includes $3 domestic bottles, $6 drafts, $5 well drinks and $6sommelier-selected wines.Various specials are offered Monday – Friday at LastDrop, including the following:Mixology Mondays: Featuring a different hand-craftedcocktail every Monday. Last Drop’s Spirit Guide TravisNass makes the most of mixology for $8/glass.Slider Tuesdays: A unique new slider featured each weekfor $2, paired with a fresh, handcrafted local $3 brew.Wine Wednesdays: Enjoy half-price by the glass wine pours and cheese boards at Last Drop’smid-week wine-cation.Street Taco Thursdays: Leave it to the Chef – each week will featurea different street taco for $2-$3.Beef & Brew Fridays: Kick off the weekend with a signature burgerand local draft beer for $16.

Blue Door Spa SuiteFact SheetLOCATION:The Hermosa Inn5532 N. Palo Cristi Rd.Paradise Valley, Ariz. 85253CONTACT: Phone: 602.955.8614 or toll-free at | Facebook |Twitter |Pinterest | Foursquare | Trip Advisor |YelpHOURS:MANAGE-MENT:MEDIACONTACT:ABOUT:SPASERVICES:7 a.m. – 7 p.m. by appointment onlyAdditional $35 added to cost of any treatment prior to 7 a.m. or after 7 p.m.Tod Miller, Spa DirectorKendra Schultz, Director of CommunicationsPhone: 602.792.1917Email: KSchultz@HermosaInn.comThe Blue Door Spa Suite at The Hermosa Inn is a serene hideaway where guests can experiencemoments of tranquility and intimacy while healing and connecting with their inner selves.Through the use of both traditional and contemporary treatments, natural herbs and mineralsrejuvenate the body, mind and soul within this peaceful Sonoran desert oasis. Treatments areavailable both within the Blue Door Spa Suite, in-room to accommodate the comfort of guests,as well as poolside for a calming experience under the beautiful Arizona sun and starry nights.Hermosa Signature MassageA customized blend of styles brought together by a therapist to specifically fit a guest’s desiredneeds at the time of treatment. Sixty: $135 / Ninety: $175Classic MassageThis treatment uses traditional fluid Swedish-style movementscustomized to specific needs. Soreness will be relieved and tensionreleased for an overall sense of well-being. Sixty: $135 / Ninety: $175Relaxation / Restorative MassageSwedish effleurage strokes that is healing and relaxing to the muscles,nerves and nervous system bring the body into a calm, relaxedrestorative state. Sixty: $135 / Ninety: $175Deep Tissue MassageThis therapeutic massage focuses on specific trigger points and musclegroups. This is a deeper massage and will work tension out on thedeeper levels of the muscle fibers and tissues. Sixty: $135 / Ninety: $175

BodyWalkingPart reflexology; part traditional massage, this groundbreaking massage is done barefoot by themassage therapist and combines a push-pull technique to create a pumping movement vianatural gravity that can help create a structural change in the soft tissue. Exclusively offered atthe Blue Door Spa, this advanced therapy begins with 45 minutes of site-specific compressionsvia the feet and finishes with a therapeutic hands-on massage. Ninety: $185ReflexologyReflexology provides a true systemic relaxation for the entire body. Each session begins with anherbal footbath and everyday stresses are released as a skilled therapist manipulates pressurepoints in the feet that correspond to specific organs and other parts of the body. The treatmentis complete with the application of a cooling foot balm. Sixty: $135 / Ninety: $175Couple’s MassageA luxurious massage experience for couples, this intimate time allows for rest and relaxation aseach guest has their own dedicated therapist providing a customized massage from theaforementioned treatments. Sixty: $270 / Ninety: $350Golfer’s / Athletic MassageThe perfect way to begin or complete a game, this massage facilitates stretching of the musclesto allow flexibility before a game or a chance to unwind afterwards. Sixty: $135Signature Deep Cleansing FacialThis traditional deep-cleaning facial is customized per skin type and uses a gentle exfoliation toremove dull surface skin cells, deep clean pores, a deep facial massage and a masque thatrejuvenates and nourishes. The experience also includes a heated hand treatment and essentialoil application to the temples. This facial is also recommended for gentleman and can becustomized to fit gentlemen’s needs. Sixty: $135 / Ninety: $175AromatherapyA blend of natural oils chosen specifically for you by your therapist as an enhancement to yourtreatment.WaxingBrazilian $65Lip/Chin $20Eyebrow $20 or w/shaping $30Face $50Bikini $50½ Leg $45Full Leg $75Under Arm $25**To arrange for a massage therapist to conduct yourtreatment in the solitude of your casita, secluded patioor poolside, there will be an addition $50 pertreatment.

Weddings atThe Hermosa InnA jewel of a hideaway in the heart of the Valley; minutes from Scottsdale,yet surrounded by an exclusive neighborhood in Paradise Valley, TheHermosa Inn is continually ranked as a top-pick Arizona wedding venue.The Inn’s “old Arizona” character and charm, spectacular landscaping and beautiful desert vistas and a recent $2million remodel, create an intimate atmosphere and breathtaking backdrop for those celebrating their specialday. LON’s at the Hermosa, the Inn’s Four Diamond culinary centerpiece, creates a personalized diningexperience featuring Executive Chef Jeremy Pacheco’s artful American cuisine.VENUES:Front Patio: The patio entrance of LON’s at the Hermosa is adorned with desertlandscaping of varying flowers, mature trees and flowering cacti, which embracethe landscaped ceremony site.The Garden: A lush garden of desert flora andfauna, and an outdoor art installment featuringprominent Southwestern artists, set the background for an intimate outdoorreception.LON’s at the Hermosa: With a 200 guest maximum capacity, LON’s at theHermosa is a versatile indoor space, with both separate and adjoining rooms,which create a space fitting both small and large wedding parties andreceptions. Décor can be customized to create either an authentic “oldArizona” charm or a modern desert wedding, depending on bride/groompreferences.Stetson Room: At a capacity of 60 guests, the Stetson room features a fireplace,outdoor patio and hand-painted ceiling surrounded by original Lon Megargeepaintings on the adobe walls.Library: LON’s library offers both an intimateceremony space and an unparalleled dining experience for up to 32 guests.Limited edition artwork line the walls and first edition books fill the shelves, whilea surrounding patio is ideal for a cocktail reception.

Boardroom: Created for a discriminating group of 20, the boardroom offersseating space for a small reception and the charming patio features an antiquehorse trough, which turns the room into an unforgettable setting.Wine Cellar: The wine cellar beneath the Hacienda is the most intimate ofLON’s venues. The candlelit cellar features a rustic trestle table, which seats 12,and features 1890’s Chicago brick, reclaimed beams and trusses to create amemorable reception for up to 25.TASTINGS:A complimentary tasting for two guests will be provided when booking an event with a minimum of $3,000 ormore. Additional guests attending tastings will be charged at $45 per person. Tastings may be scheduledTuesday, Wednesday or Thursday at 2 p.m. and include a choice of two appetizers, two salads and two entrees.MUSIC:Up to a three-piece acoustic band is welcome to perform at both your outside ceremony in the garden andinside the reception room of your choice. DJs or amplified music are not welcome after 5 p.m. due to ParadiseValley city restrictions.ACCOMODATIONS:The Hermosa Inn offers 34 luxury casitas available for wedding parties and guests, which are offered at apreferred group room rate. This rate requires a signed contract with the sales department for five or more guestrooms.SPECIALTY WEDDING CAKES:Specialty wedding cakes are custom designed to fit the specifications ofthe bride and groom and are available for an additional charge. Eachwedding package also includes a complimentary cake tasting withPastry Chef Trevor Tucker.CONTACT:Ashley Noble, Catering Sales ManagerPhone: 602.955.1388Email:

Meeting Space atThe Hermosa Inn & LON’sModern technology meets authentic Arizona charm in the casually elegant spacesavailable at The Hermosa Inn. Boasting timeless territorial architecture, authenticfurnishings, state-of-the-art A/V equipment and artwork painted by the original owner, cowboy artist LonMegargee, a variety of spaces throughout the property allow for an ideal setting for groups of 20-200 guests.LON’s at the Hermosa, the Inn’s Four Diamond culinary centerpiece, provides an unparalleled dining experiencefeaturing the artful American cuisine of Executive Chef Jeremy Pacheco, which can be customized per eachgroup’s individual needs.VENUES:LON’s at the Hermosa: With a 200 guest maximum capacity, LON’s at theHermosa is a versatile indoor space, with both separate and adjoiningrooms, which create a space fitting both smalland large groups.LON’s Back Patio: an intimate area tucked awaybehind LON’s at the Hermosa, the back patio cancomfortably hold a party of up to 60 people.Stetson Room: This Spanish-Colonial style room is the largest meetingspace at a capacity of 70 guests. Features include a fireplace, outdoorpatio and hand-painted ceiling surrounded by original Lon Megargeepaintings on the adobe walls.Library: LON’s library and intimate patio offers a classic retreat andunparalleled experience for up to 32 guests in a banquet setting, 50 in atheater-style setting and up to 60 for a reception. Limited edition artworkline the walls and first edition books fill the shelves, while a surroundingpatio is ideal for a breakout room.

Boardroom: Offering a glimpse of Arizona’s artisticheritage, the boardroom accommodates up to 20 for asit-down dinner or 30 for a reception. A lush patio witha fountain created from an antique horse trough turnsthe room into an unforgettable setting.Wine Cellar: The wine cellar beneath the Hacienda offers the mostunique atmosphere within the property. Features a rustic trestle table,which seats 12, and features 1890’s Chicago brick, reclaimed beams andtrusses, this subterranean cellar allows for an unforgettable setting for upto 25.CONTACT:Anthony Wenzler, Group Sales ManagerPhone: 602.792.1916Email: AWenzler@HermosaInn.comJodi Bourdo, Corporate Sales ManagerPhone: 602.792.1930Email:

More magazines by this user
Similar magazines