Portland Happy Hour with Special Cornell Visitors
August 9, 2017 @ 2:00 pm
August 9, 2017 @ 2:00 pm
Location: Portland, OR
This event has reached capacity and registration is no longer available.
Please join the Cornell Club of Oregon and SW Washington for a casual happy hour on the evening of Wednesday, Aug. 9.
We will have THREE Hotel School faculty members in town. They will be talking about their areas of expertise – wine, beer and ciders with a bit of architecture thrown in to mix things up. Here are the details:
Date: Wednesday, Aug. 9
Time: 5-7 pm
Location: 23 Hoyt, 529 NW 23rd Ave, Portland, OR
The Cornell Club will be providing some happy hour snacks, but please bring cash for drinks and/or if you’d like additional food
Register by Monday, Aug. 7. Space is limited to 25 guests.
Here is some information on the faculty members you will meet:
Cheryl Stanley is a lecturer in food and beverage management at the Cornell School of Hotel Administration (SHA). Stanley teaches courses on specific elements within the field of food and beverage operations, including Introduction to Wines, Catering and Special Events, and Beverage Management. She combines theoretical education with practical operational applications.
Certified through multiple wine organizations, Stanley has conducted research on beverage costing in hotels, bars, and restaurants, as well as hospitality education, and has presented at beverage-related conferences. In 2015, she was awarded the Ted Teng ’79 Dean’s Teaching Excellence Award. She is a member of the Society of Wine Educators and the United States Bartenders’ Guild.
Douglass Miller is a lecturer at Cornell University, School of Hotel Administration, Ithaca, NY. He teaches the Restaurant Management class and Fermented Grains, Sake and Hard Cider. He has also taught the Beers and Brewing class. Prior to Cornell University, he was a professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY, which he graduated from in 1989. Mr. Miller is a Certified Specialist of Spirits (CSS); Society of Wine Educators, Certified Beer Server; Cicerone, and has taken the introductory Sommelier Course; The Court of Master Sommeliers. He also holds a Master’s of Hospitality Administration from the University of Nevada, Las Vegas.
In Mr. Miller’s 30 years in the hospitality industry, he has held various culinary, restaurant and dining room management positions. He spent almost 10 years with Four Seasons Hotels and Resorts in various positions including Assistant Director of Food and Beverage in Santa Barbara, California. He also worked at Four Seasons Properties in Hawaii, San Diego, San Francisco, Las Vegas, and New York City. With the company, he was instrumental in creating the beverage programs. Mr. Miller has also worked for Cornell Dining at Cornell University, Marriott Hotels, Wyndham Hotels and various independent restaurants.
Brad Wellstead graduated from the Cornell School of Architecture, Art and Planning and worked as an architect for several years as a design-build developer and as a Senior Design Architect with Group 70 International in Honolulu, Hawaii. The work in Hawaii awakened a passion for hospitality and resort design.
He re-engineered his career towards Project and Construction management with an MPS/MS degree from the Cornell School of Hotel Administration in 1996. Over 18 years, his company, Ethos Development, managed over $2.1 billion in projects across numerous sectors including Hospitality, Healthcare, Research, Government and Higher Education.
Brad returned to the School of Hotel Administration to initiate his third career re-engineering in academia. His academic research interests include new trends in Hospitality design, exploring the dynamics of the feasibility/development transition, the art and organization of Project Management, the value of sustainability practices and participation in the continued status and excellence of the School of Hotel Administration as the world’s best hospitality business school.
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