On Saturday, November 30th from 12:00 p.m.-2:00 p.m.the Townsend Hotel
will be hosting a Snow Princess Tea.
Sing, dance and play in a very royal way!
The event is $25 per person inclusive of tax and gratuity.
Reservations are required by calling
The Townsend’s Tea Director, Laura Klein at 248.647.2196.
As part of its ongoing Silver Anniversary celebration, The Townsend Hotel is hosting a second random-drawing entry contest designed to acknowledge and reward local community volunteers. The Townsend, in an effort to recognize and thank its patrons and the community for supporting the property for the last 25 years, and in honor of all of great volunteer work done by so many area residents, is inviting anyone eligible to participate in its “Pay it Forward” volunteer recognition contest.
Eligible contestants will be entered in a random drawing to win a gift certificate for one of several Townsend Hotel experience prizes. Dubbed the “Pay it Forward” Contest, winning entrants may choose to either enjoy the prizes themselves as a “thank you” for their volunteer efforts, or pay it forward by donating the prize back to the non-profit organization for which they volunteer (to be used at a future fundraising event).
Pay It Forward Community Service
Kathryn Hitt, with The Townsend since 2013, is the hotel’s group reservations and social room block coordinator. What that lengthy title means is that she is responsible for any non-corporate room block – be it for a wedding, reunion, birthday or any other special event – and serves as the point of contact for groups to maintain and update their reservations and special requests.
Hitt also is a valued member of The Townsend Hotel’s Community Service Team. A lifelong Michigander and current resident of Detroit, Hitt regularly contributes her time and talents to several local non-profit organizations, including South Oakland Shelter, Cass Community, The Humane Society and Forgotten Harvest.
Prior to joining The Townsend, Hitt served as a front desk agent at Detroit’s Westin Book Cadillac. During her tenure, the property was honored as the “Best Starwood Property of the Year.”
A graduate of Michigan State University with a bachelor’s degree in Hospitality Business, Hitt would offer this bit of professional advice to any industry newcomers: “Take every opportunity that comes your way. Even if it doesn’t seem valuable to you, you never know what you will learn or who you will meet.”
Kimberly Esch, corporate catering sales manager for The Townsend Hotel, didn’t exactly arrive to her new role in June 2013 via the “traditional path,” but that’s precisely what makes her so qualified.
Esch grew up on a farm, which she says taught her the value of hard work, dedication and selflessness – characteristics that are key to success in the hospitality industry. Additionally, Esch didn’t decide to attend college to study hotel administration and hospitality management until the age of 25. “Within a month of receiving my acceptance letter from University of Nevada Las Vegas, I packed up my life and moved across country,” said Esch. “I was so excited to be in the city that represents the ‘best of the best’ of what the hospitality industry has to offer.”
At The Townsend, Esch is responsible for establishing new relationships among the area’s business community to further grow the property’s corporate catering clientele. Prior to joining The Townsend, Esch served as the off-premise catering sales manager for Epoch Events Catering in Novi, Mich. Prior to that, she worked in Las Vegas as the special events operations manager for TAO Group, and before that as the special events sales manager at B&B Hospitality Group, the joint venture of Chef Mario Batali and Winemaker Joe Bastianich.
Esch, who takes great pride in providing clients the highest level of quality and service, also dedicates her time and resources to several non-profit organizations. She serves as a committee member for The Charles A. Main M.D. Pediatric Cancer Survivor Scholarship Fund of Beaumont Children’s Hospital, and also as an annual teammate for several cancer research fundraising events.
“Methodical” is a word one might use to describe the culinary career of Andrew Alcid, the chef de cuisine of The Townsend Hotel’s Rugby Grille since April 2013. He prides himself on a self-described, “carefully gauged” job progression, which allowed him opportunities to work for nearly a decade in the kitchens of various high-profile eateries throughout Chicago, including Hubbard Inn, La Tache and Bin 36, among others.
When asked to share a word of wisdom with young chefs just starting their careers, Alcid stuck to that same approach of “systematic passion.” He says, “Follow your heart, to be sure, but before jumping into a career, make sure to do your research.”
One of the best payoffs for Alcid’s disciplined development? He fondly recounts one of his most memorable career achievements participating in the Chicago Food Arts event at the city’s famed Navy Pier. “I was working along some of the greats,” he reflected.
Between his time in Chicago and joining The Townsend culinary team, Alcid previously served as sous chef in Cattletsburg, Ky. He received his culinary education at the Cooking and Hospitality Institute of Chicago.