Magazine names Cd'A Resortbest conference venue in Idaho
The Coeur d'Alene Resort is the best conference venue in Idaho, according to a recent award by Northwest Meetings + Events magazine.
The 18-story hotel on Lake Coeur d'Alene, which recently finished a multi-million dollar renovation, was also named as the best resort in the state. The readers choice awards are based on input from thousands of meeting planners throughout the region.
"Although The Coeur d'Alene Resort's position on one of the most beautiful lakes in the country sets it apart from other venues, 'The secret that keeps conferences coming back is our employees,' says director of sales and marketing J.J. Jaeger," the magazine wrote.
The magazine described a welcome reception for a group which arrived at The Coeur d'Alene Resort by stretch limo to find made-to-order panini sandwiches and homemade ice cream, with performances by Native American dancers and hands-on culinary classes.
The Resort now has 57,000 square feet of meeting and event space, which ranges from the Hagadone Event Center's ceremony garden and infinity pool overlooking Lake Coeur d'Alene, to the "floating boardrooms" in the Lake Coeur d'Alene Cruises fleet.
"These winners all have one thing in common: Their commitment to service has earned them a place among the best of the best," the magazine wrote.
Athol native Bakker joinsHelena civil engineering firm
Steven Bakker, son of Matt and Susan Carns of Athol, has joined the Helena, Mont., office of Robert Peccia and Associates, a civil engineering and land surveying firm.
Bakker is working as an engineering designer and construction technician on highway and transportation related projects. He is a graduate from Montana State University, and holds a bachelor of science degree in civil engineering.
Stanley named NIC vice president for student services
North Idaho College has selected Graydon Stanley, the former dean of students at the College of Southern Idaho, as its new vice president for student services.
"I am thrilled Graydon is going to join our team here at North Idaho College," said NIC President Dr. Joe Dunlap. "His experience and commitment to students in Idaho is going to be a tremendous addition to NIC anda wonderful benefit for our students."
Stanley was selected out of five finalists for the position to replace Sheldon Nord, who assumed presidency of his alma mater Corban University in Salem, Ore. on July 1. Stanley is slated to begin working at NIC on Aug. 20.
Stanley has served as CSI's dean of students since 1984.
Stanley graduated from the College of Idaho where he earned a bachelor's degree in mathematics education with a minor in history. He received a master's degree in school counseling from the College of Idaho in 1986 and has begun work on a doctorate from the University of Idaho.
Cd'A auctioneer Backs claims second at international event
Rose Backs of Coeur d'Alene recently competed in the International Auctioneering Championship hosted by the National Auctioneers Association. She came home with a second-place finish, a medal, a trophy and a desire to win next year in Indianapolis.
Backs, who has been in the auction industry for 15 years and an auctioneer for nine, already holds the titles of Idaho State Champion Auctioneer as well as NorthwestRegional Champion Auctioneer. She has competed in the contest five times and has been a finalist four of those attempts.
Executive Chef Eric Gruberjoins The Golf Club at Black Rock
The Golf Club at Black Rock welcomes executive chef Eric Gruber. Gruber joins the Club's team after more than 25 years of renowned, culinary experience.
Gruber has worked at top luxury clubs and hotels in the western United States and been featured in national publications.
His menus are highlighted with locally sourced products and his signature dishes focus on Northwest ingredients.
"My philosophy is finding the best local products and building a menu around those items," he said.
Gruber is a graduate from the Scottsdale Culinary Institute and the Culinary Institute of America.
Gruber will oversee all culinary operations at the Club.
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