The Grand’s culinary magicians have once again created the 700-pound gingerbread masterpiece that perfectly resembles the Grand Hotel property. The magic continues at The Grand with Santa visiting to gather Christmas wishes and to spend breakfast with all those making the nice list this year.The gingerbread village is constructed by executive Chef Mike Wallace, Pastry Chef John Jackson, Engineer Ed Clark and the pastry team at the Grand Hotel. The entire village is edible except the wood base, train, illumination, model cars and people. Ingredients include gingerbread for the houses, royal icing for the snow, couscous for the streets, green coconut for grass, Rice Krispy treats for bushes, cornflakes for tree foliage, chocolate fondant for the tree trunks and branches, candy cane and gum drops for street lights, gelatin sheets for windows, squid ink pasta for wrought iron gates and more.
