10 Things We Learned at the 2016 Princeton Wedding Showcase

Fall in love with Princeton!

On Sunday, March 19th, 2017, Nassau Inn will host a second annual Princeton Wedding Showcase! Experience a Princeton wedding through many interactive activities including a complimentary engagement photo shoot, live model fashion show, hair & makeup trials, live music entertainment, dancing, photo booths, groom’s corner, decoration and rental inspiration, food tastings, door prizes, giveaways, and much more!

Get a taste of what you’ll experience this year, with our compilation of 10 Things We Learned at the 2016 Princeton Wedding Showcase!

1. White weddings never go out of style

2. Overcast weather is actually the best light for photos!

2 overcast

3. Rustic is not synonymous with barn wedding. You can have the rustic look with the elegance and convenience of a ball room.

3 rustic

4. No matter what your fashion sense, all gowns blend seamlessly with the versatile settings of the Inn.

4 gowns 2

5. Having a wedding downtown means having all the shopping and services you could possibly need at your finger-tips. On your wedding day the salon will come to you, no need to go anywhere!

5 hair

6. Stains in your gown can set rather quickly. Plan ahead and designate a person to take your gown to be preserved while you are on your honeymoon. Our seamstress also preserves gowns!

6 stains

7. Re-purposed wine barrels, crates, suitcases and more make for great wedding props and décor.

7 reporpused

8. You can rent anything you need to bring your vision to life. From sequin table cloths to vintage furniture, it’s all just a call away.

8 rentals

9. Every man should own at least one good suit. What better keepsake of your special day than a custom tailored suit instead of a tuxedo!

9 suits

10. Your Happily Ever After Begins Here …

10 happily ever after

We look forward to learning new things with you at the 2017 Princeton Wedding Showcase! Don’t forget to pre-register online to guarantee your engagement photo.

Visit PrincetonWeddingShow.com for all the details! See you there!

Sunday, March 19th, 2017.

Get Ready to Paint!

Kathleen Maguire Morolda - Princeton Paint Party

Art is a gateway to human connection, believes Kathleen Maguire Morolda, owner of Cranbury Station Gallery. “Isn’t it fascinating how strangers can find a common bond through art?” she questions. The action of painting can bring happiness to our souls, and help us unwind through creativity. “It’s no wonder our painting events are so popular,” she says.

Nassau Inn has partnered with Cranbury Station Gallery in more ways than one; no matter the occasion, there’s a paint package for you!

The Best of Princeton

  • Paint & Sip: Simply choose one of our reception package menus to accompany your party and select a private room suitable for all of your guests. There are 13 rooms to choose from accommodating groups as small as 4 and up to 200. Cranbury Station Gallery will bring the party to us — including paint, brushes, canvas, and step-to-step instructions.
  • Pre-Wedding Events: Not only are these parties a fun way for guests to get to know each other before the big day, but they are also ideal for showers and bachelorette parties! Top off a lunch or dinner package with a painting event, and you’ll create an unforgettable Princeton memory everyone can take home as a souvenir!
  • Team Building: Paint parties offer a way for corporate groups to de-stress after a productive day of meetings, and provide the perfect ambiance to let their inner creativity shine.
  • Princeton Travelers: Check the Cranbury Station Gallery calendar for their public paint events so you can get in on the fun—only steps away from our doors!

The Best of Princeton - Paint PartyKathleen Maguire Morolda, Susan Wright, Cranbury Paint Station Gallery

Meet Kathleen Maguire Morolda, the owner, artist and mastermind behind Cranbury Station Gallery’s Paint Party. She and Susan Wright, Gallery & Production Manager, enjoy helping you create art that you can bring home, frame and hang on the wall, or gift to someone you love.

Express yourself through art. Pick up the brush & let your creativity flow!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

 

“Twas the Night
Before Christmas”

Lori Rabon is the Vice President of Palmer Square. She has been at the Inn for over thirty years and has been Nassau Inn’s General Manager for the last twenty years. She is married, the mother of 5 children and will celebrate Christmas this year with her new grandson! Here’s a glimpse at Lori Rabon’s holiday traditions, as told by her daughter, Loren Shelton.

Lori

Lori reading “Twas the Night Before Christmas” to her family

“Growing up, Christmas with the family was always our favorite day! As the oldest child of 5 and one of 10 cousins, Christmas was as chaotic as it was a blast!” said Loren. “On Christmas Eve, we always put on our Sunday’s best and went to church for the 5 o’ clock mass. This was the mass that included the children’s Christmas Play. Being in our family, which had so many children, there was always a family member acting! And you bet, our family was always the most obnoxious singers when it came to ‘Go Tell It on the Mountain!’

Lori Rabon

After church, the entire family would head back to Nanny and Poppy’s house for dinner. Nanny always made her famous beef bourguignon. When we were done eating, each child got to open ONE present under the tree. We would all try to figure out which was the one gift we wanted the most and asked for. When finished opening gifts, we’d all race to the car because we had to get home and get to bed before Santa Claus came!

Loren’s grandfather during present time!

Once we got home, there was no going to bed just yet. Mom had other plans for us. We would all get into our Christmas pajamas and find our spot on the couch next to mom. She read us “Twas the night before Christmas.” When we were younger, this wasn’t always our favorite, in fact, we thought it was kind of silly. Who reads to their 15 year old kid?! However, after all this time, this is still a tradition, and a favorite at that! My sister and I have moved away and live with our significant others, my brothers are now in their twenties, but every year, no matter what our plans are, we go to moms for the reading of ‘Twas the night before Christmas.’

Christmas morning, we wake up at or now drive to moms (in our matching pajamas still, of course!) where we open our stockings, and then one present at a time in order of youngest to oldest, followed by breakfast with Nanny and Poppy. After breakfast we all go to Nanny and Poppy’s house and open our other stockings there and then our gifts. Before Christmas day dinner, the family gathers around and sings Christmas carols. Nanny spends hours in the kitchen making a delicious dinner for the entire family and we spend hours at the dinner table thanking God for our loved ones and spending quality time together.

Loren and family

While some of our traditions may seem a little childish to some, I can’t put into words how thankful I am for these special memories.

Merry Christmas to all and to all a goodnight…


 About the Author: Loren Shelton is a server at the Yankee Doodle Tap Room, and Lori Rabon’s daughter. Every year, Loren relives her favorite childhood memory with her mother’s reading of ‘Twas the Night Before Christmas’.

Mariela Blanco’s
Family Holiday

For over 23 years, Mariela Blanco has been an intricate part of the Nassau Inn family. As the Director of Sales, she a supporter of working in a close-knit team environment and building upon the longevity of the staff. To Mariela, family and tradition go hand in hand – whether that be her work family or immediate family.

Mariela Blanco Nassau Inn Holiday

Mariela, her son & daughter

Her “family first” mentality runs in her Uruguayan blood where she is originally from, and while most of her family is from South America, she moved to the United States with her parents and sister many years back. She dedicates the holidays to celebrating with her family every year and instilling those same family values in her children.

After attending church as a family, they celebrate the holidays at Mariela’s house for her specialty cocktail reception full of festive foods, champagne and wine!

It is tradition for her family members to go around the table with celebratory recognition towards each other’s’ accomplishments. “We’re big on giving cheers to everyone’s successes. I’m very proud of my daughter and son!” she said. Her son is a sophomore at Montclair State University and her daughter will be attending college next year. She recently performed in her last Nutcracker which she has been dancing in for years. They end the night with a gift exchange.

Mariela and Family

Nassau Inn EOC Family - Nick Ballas, Frank O'Reilly, Lori Rabon, Mariela Blanco

Nassau Inn EOC Family: Nick Ballas (Director of Rooms), Frank O’Reilly (Director of Operations), Lori Rabon (General Manager & Palmer Square Vice President), Mariela Blanco (Director of Sales)

Mariela Blanco

Mariela moved to the shore recently, and her decorations are a fun holiday beach theme!

Mariela Blanco

Mariela and her daughter, Daniela, with their two beloved dogs, Sophia & Buddy!

Cheers to the holidays. Wishing you lots of joy and peace!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Nassau Inn’s Traditional
Chocolate Chip Cookies

Courtesy of our Chefs – Here’s the insider recipe for the Nassau Inn’s Traditional Chocolate Chip Cookies!

Nassau Inn Traditional Chocolate Chip Cookies

Ingredients:

1 cup butter (room temperature)
1 cup granulated sugar
½ cup brown sugar
½ tsp. salt
1 tbsp. cinnamon
2 tsp. vanilla
3 eggs
3 2/5 all-purpose flour
1/3 cup oatmeal
1 tbsp. baking powder
1 cup chocolate chips
½ cup walnut pieces

Instructions:

Preheat oven to 375ºF.

In a mixing bowl, cream butter, brown sugar, and granulated sugar on low speed. Add salt, cinnamon, vanilla, and whole eggs. Mix until smooth. Add ½ of the flour to mixture, with all the baking powder, mix until smooth, then add remaining flour to batter, repeat. Finally, add remaining ingredients. Mix thoroughly. Remove from mixing bowl, and scoop onto a lightly greased baking sheet.

Bake in 375ºF oven for 14-18 minutes, or until they’re ready.

Tip: chill the cookie dough (for as little as 30 minutes, and up to several days) for more flavor and texture.

Gift idea: bake for friends & family. Make cookies into fun shapes using cookie cutters. Wrap cookies in treat bags to share the love.

Happy Holidays! Nassau Inn Traditional Chocolate Chip Cookie Recipe

Hope you enjoyed our Nassau Inn cookie recipe. Now, get baking!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Holiday Decorating Traditions

The count-down is officially on and Princeton is looking quite magical. The Palmer Square tree has been lit for a week and if you’re like many of us, you are probably busy with the traditional decking of the halls! To provide you some inspiration, we took a moment to ask our staff how they like to decorate and celebrate this festive season!

Holidays at Nassau Inn 2016

Jamie Volkert, Marketing & Business Development Manager


Jamie Volkert Nassau Inn Holiday Traditions

Jamie loves to host holiday parties all season long, entertaining around 30-40 people per party. “I do an open-house on Christmas day, a holiday cookie exchange, and the New Year’s Eve kid-friendly bash, which I really like. It’s low key, the kids enjoy it, so I enjoy it!”

Growing up, her grandfather was passionate about Christmas decorating. “We would cover the house with thousands and thousands of lights, and not the multi-colored lights, but the little white ones. My pop also had the two Christmas trees side by side with the train tracks in a figure 8 underneath, it was a tradition he kept from his childhood and raised us with.” Her aunts still carry on that tradition in the house she grew up in.

“My mother was huge on Christmas, and every year it was so amazing and magical. Unfortunately she passed away, but I try to create that same magic for my kids,” she said.

Now she and her family have a tradition of chopping down their own “perfect” tree and then exchanging meaningful ornaments. “Every ornament on our tree has a story and we always share those stories as we decorate it – in fact if you ask my daughter she could tell you every one. A lot of the ornaments came from my mother, so telling the stories keeps her with us all season long.”

Lupe Bergin, In House Designer & Manager of Yankee Doodle Tap Room

Lupe Bergin Nassau Inn Holiday Traditions

“During my childhood, we would visit the tree farm and go through aisles and aisles, until finally finding a tree that our father thought was perfect! After cutting it down, we would bring it home to decorate, and string popcorn across the tree. It was really pretty! We would also eat cookies and drink hot cocoa by the tree,” said Lupe.

“For dinner, we had this amazing Cuban tradition in my family! We’d roast a pig with an apple in its mouth, and marinate it with lemon juice, olive oil, and garlic! Our family members would take turns and rotate shifts, where we’d marinate and turn the pig for 4 hours straight. It had to be watched very carefully, and we couldn’t have it too close to the fire. It was worth every hour! It was so good!!! The roast pig would have a delicious crispy skin (my favorite part), and it was tender on the inside.” She and her family would gather at the dinner table… all fourteen to sixteen of them. “There was always wine and tequila at the table,” she said. “Then at 12 o’clock, we’d go to mass.”
“We used to always have three trees, but I moved recently, so there’s a fake one outside by the overhang. Our family still gets together… The older ones have passed on, but my brother comes over, and there are children and grandchildren. For Christmas, I make tenderloins, lobster, and crab – like surf and turf! There’s still tequila and wine at the dinner table, and we still go to mass at midnight. After mass, we come home to play Scrabble and all kinds of games with the kids, who aren’t really kids anymore, but more like young adults. And, that’s it!”

Annetta Hall, Reservations Manager

Annetta Hall Nassau Inn Holiday Traditions

“I usually go visit my mother’s house in Florida, where there’s a real tree, and I spend the holidays there. Back here, we have an artificial tree, and on the side, there’s a village filled with houses that I’ve collected for years! …Since my boys were around 10 years old! Some of the decorations are long-standing pieces from when I got them 20 years ago. My favorite piece in the village is the lit house, which turns multiple colors. There’s a snow slope with little people coming down!” said Annetta, who is featured in her winning ugly sweater from Nassau Inn’s holiday party last year!

Jaime Wolf, Catering Sales Manager

Jaime Wolf Nassau Inn Holiday Traditions

“Every year, we go to the Breakfast with Santa and take pictures, go ice skating, and cut down our tree. Then at home, we put up the lights, decorate the fence, and drink hot cocoa if it’s snowing outside!” said Jaime.

“We decorate the whole house, make a nice Beef Wellington, and put up stocking for each family member – me and my husband, our 5 year old daughter, and our two dogs. Then we go to Philly for the Feast of the Seven Fishes, which is an Italian-American celebration of Christmas Eve. We also love to see the crazy lights at Hamilton’s Winter Wonderland in Kuser Park!”

Zach Strong, Front Desk Agent

Zach Strong Nassau Inn Holiday Traditions

“My family holiday traditions consist of getting the tree from the farm every year, and cutting it down. Going through the storage unit at home, and getting decorations out of the boxes. Drinking hot cocoa, and decorating the house with my family. It’s really fun!” said Zach.

Ryan Halbasch, Associate Director of Sales

Ryan Halbasch, Nassau Inn Happy Holidays!

“We don’t have a tradition because every year’s something different!” said Ryan. “My wife usually does the decorations, and we like to use clear lights. We used to chop down a tree, but now we go with an artificial one because it’s not as messy!”

What are your holiday decorating traditions? Share in the comments below! We’re looking forward to our traditional Breakfast with Santa, Christmas Dinner Buffet, and exciting holiday parties. When you’re in town this magical season, be sure to visit us!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

YDTR Chefs’ Favorite
Thanksgiving Dishes

It’s Thanksgiving week, and the beginning of Princeton’s most festive time of year. We are especially thankful for our dedicated chefs and the guests they look forward to serving every Thanksgiving at the Inn. Before all the hustle and bustle, they share their favorite Thanksgiving traditions, dishes and tips with you! Enjoy!

Yankee Doodle Tap Room Chefs

Left to right: Manuel, Jermaine, Edward

chef
“I have three kids at home, four sisters, two brothers – it’s a big family, and I’m extremely thankful for them. We’re a close bunch and see each other almost every day. Thanksgiving is nice, because I get to come home to my family, eat delicious home-cooked meals, and go bowling. A few of my favorite Thanksgiving dishes include roast turkey, beef, stuffed chicken, and sweet potato,” said Manuel Torres, our Sous Chef of 27 years.

Jermaine Turner Nassau Inn Chefs
“I love being home with family, conversing, and having a good time with one another,” said Jermaine Turner, our Chef of 7 years. “I also make an awesome baked macaroni… I add evaporated milk, egg, salt, pepper, sharp cheese, mild cheese to roux, and let it slow cook at 325 degrees for 45 minutes, covered. Then I cook it for another ten minutes uncovered. It tastes like h-e-a-v-e-n.”

Eddie Popp Nassau Inn Chef“I’m thankful for the good health of my family,” said Edward Popp, our Banquet Cook of 8 years. “My mom also doesn’t let me cook on Thanksgiving, so it’s nice to come home to the traditional holiday dishes. You know – turkey, stuffing, and cranberry sauce. I love her cooking!”

Chef Michael LaCorte Nassau Inn“On Thanksgiving, I like to watch football, spend time with family, and enjoy a late night turkey sandwich with stuffing, lettuce, and mayonnaise on a crusty Italian bread!” said Michael LaCorte, our Executive Chef of 4 years.

Steven Fitch Nassau Inn Chef“My favorite thing is waking up and watching football. I’m a big fan of the Detroit Lions,” said Steven Fitch, our Sous Chef of 4 years. “I cook for family, and we have the traditional Thanksgiving meal of turkey, mashed potatoes, stuffing, corn, and my favorite – biscuits. I love gravy piled on top of everything!” Steve also makes home-made mashed potatoes, and the recipe is very simple and delicious. “I add butter, sour cream, salt, and pepper.” For his turkey, he adds a lot of butter, and a dash of rosemary and thyme, before roasting it in the oven.

YDTR Chefs

We hope you enjoyed meeting our chefs, who will be serving Yankee Doodle Tap Room’s traditional Thanksgiving dinner on Thursday! The #YDTR wishes you a great Thanksgiving filled with food, love, family and friends!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

 

YDTR Staff Picks: Favorite Thanksgiving Traditions

Can you believe Thanksgiving is only a week away? During this special time of the year, we are extremely thankful for our staff—many of whom will be serving on Thanksgiving!

YDTR Staff

From left to right: Josh, Matthew, Fabio, and Colleen

Meet our Yankee Doodle Tap Room crew, who are excited to share their Thanksgiving traditions with you!

Giving to others.
“Oh jeez, I can’t remember the last time I celebrated since I’m usually working!” said Colleen Kasian, Food & Beverage Supervisor at our Tap Room of 1 year and 2 months. During Thanksgiving, she makes the holiday experience special for guests at our YDTR Thanksgiving Buffet. From her past memories of the holiday, she recalls dinner with her mom’s side of the family. They would drive to her grandmother’s house. “It’s a big family. My mom’s the youngest of her siblings. We’d have the traditional Thanksgiving turkey, and my favorite—the stuffing!”

Feasting.
Matthew Hendricks, our server, really likes to feast on Thanksgiving. “And I mean FEAST,” he said. It is tradition for his family to do arts & crafts, drink wine, and enjoy turkey, mashed potatoes and their family’s favorite stuffing. “It has a delightful crunchy top, but is soft on the inside, and with some gravy… oh man!” They would always have an amazing dessert table filled with delicious sweets. “Apple pie, pecan pie, cookies, vanilla ice cream… My grandma is a bit of a chocoholic.” He likes to hang out with the younger kids at their table and also hear the older people reminisce about old days and current events. Matthew’s favorite part about the holiday is falling asleep on the couch after being stuffed with food and wine while football plays on TV.

Time with Family.
“My favorite Thanksgiving tradition is being with family,” said Josh Jean-Charles our bus boy. He loves the simple and sweet enjoyment of spending time together, eating, and then cozily falling asleep.

Post-eating Siesta.
“Eat ‘til I sleep!” said Fabio Salvador, our server & bartender of 9 months.

Watching Football and the Parade.
“My favorite tradition is watching football and the parade at my parent’s house,” said Rayne Lewis, our Food & Beverage Manager who’s been with us for 12 years.

Rayne Lewis

Prepping the Day Before.
“My favorite tradition is prepping with my sister. The day before Thanksgiving, we clean the house, turn up the music, put up decorations, and prepare food while our mom is at work,” said Julie Heise, our breakfast and lunch server of 7 years. She feels very happy to be able to spend the holidays being productive with her sister, whom she almost lost to leukemia on several occasions. “Thanksgiving is my favorite holiday. It’s relaxing to be surrounded by good company, and I get to enjoy my mom’s chestnut stuffing. It’s amazing. She boils the chestnuts hot and gets the meat out. I really need to figure out what it is she does! She makes a vegetarian version just for me. I’m also really excited about the holidays because my brother, who’s a veteran, is coming home for Thanksgiving this year!”

Julie and her family

Julie (bottom right) and her family

What’s your story on favorite holiday traditions? Share with us, and tag #YDTR! Our kitchen staff will share their favorite holiday dishes in the next post. Stay tuned!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Top 5 Cold Weather Beers

Now that it’s the cold, crisp and beautiful month of November, it’s time to savor darker, flavorful and seasonal brews.

John Ryan

John Ryan, our beer aficionado, has been with us at the Nassau Inn for over six years. He loves rich, dark beers, especially in the fall. If you’re wondering what drinks to try, he can easily find your perfect match! Here are his Top 5 Cold Weather Beers!

  1. Shipyard Pumpkinhead Ale: A seasonal favorite, with subtle spiced flavors, and a crisp, refreshing aroma reminiscent of leaves and fall. If you like a darker, spiced taste, try this as a Guinness Black and Tan.Black and Tan
  2. Samuel Adams Octoberfest: Amber colored, seasonal craft beer, with a roasted malt taste and sweet notes of caramel and toffee. This American award winning beer is a huge crowd pleaser for its time of the year.Samuel Adams Octoberfest
  3. Rogue Dead Guy Ale: Colder weather calls for darker styles; if you enjoy malty lagers, then you’ll love this Maibock. It has a deep color and a strong flavor that is nutty, malty and sweet. This ale is one of Rogue’s most popular drinks.Rogue Dead Guy Ale
  4. The Shed Brewery’s Mountain Ale: An English Style Brown Ale from Vermont, great for the slopes. It has a mouthfeel like Porter, but drinks like a rough brown with just enough bitterness.The Shed Brewery’s Mountain Ale
  5. Spellbound Brewing’s Palo Santo Porter: Aged with smoked wood, this dark style Porter tastes earthy and smoky. Its mouthfeel is creamy, and at the back end, you’ll enjoy the aroma of chocolate, vanilla, anise and even hints of mint.Spellbound Brewing’s Palo Santo Porter

‘Tis the season to be warm, cozy and festive! Come and try these cold weather beers at the Yankee Doodle Tap Room. Still not sure what to try? Just ask us!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Meeting Planning 101

In-person meetings provide an invaluable opportunity for colleagues to collaborate and build relationships. Let us help you create a meaningful experience in one of Nassau Inn’s thirteen versatile meeting rooms!

New to meeting planning? Nassau Inn’s Conference Service Manager, Kyle Pitts, has been with us for 5 years and shares his top 5 meeting planning tips to get you started. Follow his advice and you will look like you have been meeting planning for years!

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  1. One of the first people you will be in touch with when you call to plan your meeting is your Conference Service or Catering Sales Manager. This person is your lifeline. They will guide you through the planning process from start to finish. Make sure to share all the details and concerns you have up-front, and ask lots of questions.
  2. Determining your headcount can be tricky when you first begin to plan, however, a good estimate is essential to ensure you have the proper room size. If you have a few people you are unsure of, it is best to include them in the count so that the room selected is the right size for your maximum number of guests. Keep in mind, your final guarantee is not due until closer to the event and you will be able to adjust your numbers by up to 30%.
  3. Don’t let hunger interrupt your team’s focus. Our EMP package provides meals as well as a morning and afternoon break with snacks. People are more productive and energetic when fueled with healthy meals and snacks! Be sure to ask your guests if they have any dietary restrictions before you provide your final head count. We can always accommodate allergies and special requests.
  4. Do you have a presentation? Will you be bringing a Mac or PC laptop? Let us know these details so we can ensure you a successful audio visual presentation. It’s always a good idea to do a practice test before the meeting should your schedule allow.
  5. Room set up can be one of the most confusing aspects of planning! This should be determined based on what style meeting you are conducting and is one of the first questions you will need to answer when booking a room. The U-shaped set up is great for small-medium size meetings with projector presentations, and allows for interaction amongst colleagues.
    Nassau Inn Conferences
    Classroom style works well for larger team meetings and lecture presentations. A pod set up is also great for larger group meetings that will eventually break down into smaller team huddles. If you are unsure what setup to go with, your sales manager can offer advice based on your meeting needs.Nassau Inn ConferencesNassau Inn Conferences

If you plan on hosting your guests overnight, stay tuned for our group room block 101 blog post coming soon!


About the Author: Lily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.