Virginia oasis would make Jefferson proud

Just outside Charlottesville, Va., and minutes from Thomas Jefferson’s Monticello estate, Keswick Hall boasts scenery straight out of what Jefferson had called “Eden.”

The 600-acre property, which can entertain in up to 7,000 square feet of flexible space, was built in 1912 as a private residence. Now, with its 48 uniquely decorated guest rooms, panoramic views of the Blue Ridge mountains, an 18-hole Arnold Palmer-designed golf course, three pools, a full-service spa, and clay and hard-surface tennis courts, the hall is a luxurious getaway not far from the Washington area.

Keswick Hall often hosts government or corporate board meetings, weddings and other functions, often with the hosts buying out the hotel, or closing it to the public for the length of the affair.

“This allows complete privacy for security-conscious clients, and allows the use of any guest space from the Villa Crawford and Library Room to the Horizon Pool for elegant affairs,” said Lynda Sheffield, director of sales and marketing.

A typical event booked at Keswick Hall can cost $75 per person for a four-course plated dinner to $155 per person for a wedding including hors d’oeuvres, but prices can be slightly lower or higher depending on the day and dining package chosen.

“We have planned all sorts, from horse and carriage to hot air balloon rides, private dinners in the library, projected ‘will you marry me’ into the Horizon Pool to the more traditional delivery of champagne, dozens of red roses and chocolate dipped strawberries to the guest’s room,” Sheffield said. “Since it is such a special occasion, the Keswick team will try almost anything to make the proposal extremely special.”

In the dining hall, Keswick can seat up to 200 guests, but if a wedding party wants a live band and a dance floor, that number can decrease. For larger receptions, customers can rent a tent to go on the grounds.

Craig Harman, Keswick’s executive chef, uses local Virginian Piedmont cuisine as his inspiration for preparing food, and “the Private Events Menus include a range of dishes and ingredients to satisfy any palate,” Sheffield said. “These menus can be tailored to suit the group, budget or host preference.”

Sheffield acknowledged that companies are waiting until the last minute to book the hall because of the recession but said smaller groups usually book about a month or two in advance. Groups seeking to rent the entire hall usually do so three months in advance, and weddings are booked a year in advance during the peak months of April through October.

Her recommendation? Consider a Friday or Sunday event. “Due to a lower demand, you can negotiate better rates with not only the host property but with your vendors,” she said.