The Register-Herald, Beckley, West Virginia

Local News

December 14, 2009

A taste of The Greenbrier

Thierry Delourneaux, executive pastry chef at The Greenbrier in White Sulphur Springs, puts a finishing touch on a pastiage replica of The Greenbrier. Pastiage is a stiff sugar paste with gelatin and vinegar. The gingerbread houses in the foreground are made entirely of edible materials. Delourneaux and two other members of the resort’s culinary staff spent about three days making the display, which presents a glimpse of the future with a reflection pond that will cover the new casino under construction at The Greenbrier.

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