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216 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 8 ern backdrop for family reunions, business retreats, wedding festivities and other events. "We used local art, natural materials and hues, and tactile finishes throughout the facility to subtly reflect the character of Pebble Beach," says Baeza. Guests and groups who reserve the full meeting facility can customize their experiences through a robust menu of activities and culinary options, such as cocktail demonstrations, wine workshops, whiskey tastings, themed menus and multi-course sensory dinners. Pebble Beach Company Director of Resort Catering and Conference Ser vices Barr y Peterson and his team aim to put a fresh twist on the company's time-honored traditions. "We think about how you can take those old culinary techniques and make them mod- ern," Peterson says. "We're restyling a classic, from the food and beverage angle. It's history in the making." The 2008 debut of the Pebble Beach Food & Wine festival ushered in a new era of excite- ment for Pebble Beach Resorts, and more recent additions like Spanish Bay's Stave Wine Cellar and The Bench at the Lodge at Pebble Beach have further updated culinary offerings in The Fairway One Room features floor-to-ceiling views of the first fairway and first green beyond. HBA utilized natural materials and timeless details to give the meeting spaces a sense of place and modesty that doesn't overpower the events within. After more than a century, that iconic coastline scenery still lures guests to Fairway One at the Lodge and its sister properties. Guestrooms feature fireplaces and a soft neutral palette with rich earth tones.