History of the Brazilian Court Hotel

wines bottled especially for the hotel with Brazilian Court labels. Room rates were single with breakfast $54 - 76, twin $66 - 88; single with breakfast and din- ner $67 - 89, twin $92 - 114.

1980

In November Jim Ponce, manager of the BC, an- nounced that the new swimming pool would be open by Christmas. He said that more families had been making reservations with the addition of the pool. He planned to have all three of the hotel ’ s fireplaces burning Yule logs for the season. A number of pri- vate parties had also been booked. In 1982 Heffernan brought in a new general manag- er, Geoffrey Temple from The Stafford, St. James Place, London. The new head chef was Roger Probst from the Culinary Institute of America. A review in the December 17, 1982 Palm Beach Post by Food Editor Rosa Tusa gave the new chef com- plements on the food and wine applauding the change from what she termed “ the staid image of this hotel ’ s kitchen ”. She did say that the hotel “ has al- ways offered food that was genuine and flavorful, but such specialties as boiled leg of mutton, chicken pot pie and baked apple for dessert can hardly be called exciting fare ”. Tusa continued, “ Dennis Heffernan, who took over the hotel three seasons ago, has added a wine cellar. The bottles range from everyday wines to precious. ” 1982

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