FAQ: What Role Does French’s Point’s Team Play During Our Stay?

French’s Point‘s team provides support related to the venue, in advance of your stay, during your stay, during your events, and during your departure. Our Property Manager, Nicole Lesher, will be your primary point of contact with us once you reserve your stay.

In Advance Of Your Stay

Nicole will offer recommendations on how to make the most of your stay with us and your time at the estate, suggestions on how to best meet your specific goals for your event, offer educational resources through periodic emails, our blog and website to prepare you for your reservation, answer questions that arise from you, your planner, and your vendors.

At Check In

Nicole will greet you and your House Captains, get you oriented to the facilities and amenities, and address questions before you get settled and you begin welcoming the rest of your guests to the estate.

During Your Reservation

We will address facility/utility related issues that may arise, be the facilities point of contact with your planner & vendors, provide traffic direction and security during events larger than 50 guests, set fire pits before use, turn on and off gas lights to set the ambiance for your events. With direction from your planner, we can shuttle elderly and mobility limited guests for photos or the rest room in our golf cart. During your stay, we will keep normal office hours from 9am-4pm daily. We will also be present for your events of more than 50 guests to ensure their safety.

At Departure

We will be sure you know where everything is to help you collect your personal effects before we bid you fair well.

Retreat House Catering Kitchen

Our 1,200 sq. ft. catering kitchen is located on the lower level of the Retreat House and is available to licensed and insured caterers approved by our office for meal preparation for events and cooking classes. Use of the kitchen and equipment is offered at no additional cost.

Available Equipment

The preparation area of the kitchen includes:

(1)8 burner gas stove with double convection ovens

(1)36″ propane char broiler/grille

(1) Exhaust hood & Ansel system

(2) Standard fire extinguishers (located near exit & near prep area)

(1)Type K extinguisher near stove & char broiler/grille

(1)Kitchen dedicated 8′ x 10′ walk in cooler with storage shelves

(1)Rolling ice bin with granite cutting board

(1)Proofer/Warmer (electric, full size 120 volt; holds sheet pans)

(1)Upright freezer

(1) Upright refrigerator

(2) Electric steam tables

(8)Stainless steel work tables

(2)Pre-lined 20-gallon trash cans

(1) Food prep sink

(2) Speed racks for sheet pans

(1)500lb. Ice machine (This unit cannot provide sufficient ice quantity for the demands of an event, but is available to the caterer as a back up supply)

(100)Place settings in the butlers’ pantry of dinnerware, silverware, glassware and napkins

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The wash room area includes:

(1)Commercial dish washer

(1)Residential dish washer

(1)3 well pot sink

(3)Drying racks

(1)Mop sink

(1)Trash can

Note: French’s Point does not offer towels or small wares of any kind. Please bring or rent all implements required for service.

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Catering Kitchen Regulations

For your safety, if you choose to host an event, guests are not permitted in the commercial kitchen. Fryolators are not permitted for use inside at any time. Before the end of the rental term, the kitchen must be returned to its original condition, cleaned before departure and trash & recycling removed to the dumpster area on the west side of the property.