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 Karl
McCall ’91, Hershey Lodge Beverage Manager, was invited by a panel of
judges to participate at the Grand Marnier and Navan Mixology Summit in
Vail, Colo., from March 30 through April 1, 2008.
Grand Marnier and Navan
hire only one hundred of the nation’s top bartenders as consultants to
participate in the summit. McCall is the only participant from
Pennsylvania to be offered an invitation. His selection was based on his
application, industry experience, commitment to the profession, and
quality of drink recipes submitted. Grand Marnier and Navan tap the
expertise of those chosen to help them build their brands. At the summit,
McCall will share his recipes using Grand Marnier and Navan in a mixology
consulting lab.
McCall has been with
Hershey Entertainment and Resorts since 2000. At the lodge, McCall is
responsible for the purchase of all liquor and beer for the property as
well as composing all wine and cocktail lists. He is in charge of pairing
wine, beer, and liquor with food for all lodge restaurants as well as the
convention center. McCall also creates new beverage programs and specialty
beverage events. He is the in-house expert regarding the Pennsylvania
Liquor Control Board laws.
A favorite part of his
job is developing all signature drinks and specialty punches for the
lodge. His signature drink is the Bloody Mary—his own secret recipe—served
in the Hershey Grill for Sunday brunch.
Since joining the
Lodge, McCall has authored a Wine Spectator award-winning wine list for
the former Fireside Steak House at Hershey Lodge. His cocktail creations
have also been featured in Pennsylvania Wine and Spirits Quarterly.
McCall has brought the best the world has to offer in premium beverages to
Hershey Lodge, including premium wines by the glass and Hennessy Elipse,
the world’s most exclusive cognac.
(March 2008)
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