26 Years of Giving: Sheraton Grand Seattle’s Gingerbread Village

  • Written by Woodinville Weekly Staff
Seattle’s cherished holiday tradition, Gingerbread Village, makes a highly anticipated return to the Sheraton Grand Seattle, 1400 6th Ave, Seattle, Wash, starting on November 20th through January 1, 2019.
Since 1992, the Sheraton’s expert culinary team has partnered with top local architecture firms to design, build and wow the crowds with intricate, larger-than-life gingerbread creations. The unforgettable event keeps more than 200,000 visitors coming back year after year, and is free to the public, although donations to the Northwest Chapter of the Juvenile Diabetes Research Foundation are accepted and appreciated.
Ever wonder what it would be like to transport yourself to another world? To immerse yourself in world of endless adventures, curious characters and a timeless tale? This year’s Gingerbread Village is inspired by creative literary genius, Dr. Seuss’ Whoville. Seattle’s top architecture firms and the Sheraton hotel master culinary leads come together to build the town of Whoville for visitors. From the ominous lair of the Who with a heart three sizes too small, to his mischievous present stealing tactics, Whoville’s grand Christmas celebration and more, let this event help optimize the true meaning of the Christmas spirit and holiday cheer. The structural aspects will capture creative expressions from both the artists, guests and visitors of all ages. 
Last year’s 25 Years of Cheer: A Celebration of Seattle themed Gingerbread Village allowed visitors to explore Seattle’s past and present. This year Executive Chef Armstrong and his team are prepared to keep up the fundraising momentum with a memorable Holiday theme well-suited to inspire holiday cheer.
Over the past two decades, the Gingerbread Village has raised more than $1 million for the JDRF. The Sheraton Grand Seattle’s staff donates more than 1,000 volunteer hours for this event and the displays use an estimated 1,200 lbs. of dough, 800 lbs. of icing, 200 lbs. of white chocolate, 250 lbs. of almond paste and hundreds of pounds of candy.

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