Since opening in December of 2015, the Hotel Indigo Lower East Side (LES) has striven to become an integral part of its downtown Manhattan neighborhood. The 293-room property embraces the funky, culturally eclectic environment of the formerly gritty area known for its immigrant voices, global ethnic traditions, and exotic flavors.
The fruity, bubbly mini-mimosas are ripe for sharing, though many guests want the whole paddle all to themselves. EATS sells around 50 flights per brunch. Orange County’s Hotel Irvine brands itself as a lifestyle hotel, and few things are more about lifestyle than Sunday brunch. The brunch setting for the modern 536-room Irvine Company property, EATS Kitchen & Bar, avoids the formulaic offerings of a big buffet with long tables of chafers and omelet and waffle stations and instead features the vibrant à la carte menu of Chef Jason Montelibano’s “evolved brunch favorites” and “comfort food turned on its head.”
Red velvet cupcakes with Nutella cream cheese icing. At the Hilton Chicago/Oak Brook Hills Resort & Conference Center, Executive Chef Sean Patrick Curry's thinking about pastry and desserts runs counter too much of the current common view of the necessity or viability of an inhouse pastry department. With 386 rooms and 42,000 square feet of event space, situated in a western suburb of the city, the hotel—like many others during the economic downturn—had outsourced its bakery and patisserie needs to Chicago specialty shops. That was until Curry arrived in 2014, and, as one of his first acts as executive chef,
The James Hotel Chicago on the Windy City's Magnificent Mile prides itself on a "guest-centric" philosophy of catering to the body, soul, and mind of its clientele. Business travel, however, rarely allows visitors a chance to soak up those healthy amenities that Denihan Hospitality Group's luxury boutique hotel excels in providing. To inject a little excitement, energy, and enjoyment into business guests' days, the property's F&B team has assembled a slate of cultural, instructional, and culinary activities meant to take meeting breaks to a more engaging level. "The idea started as a way to translate the experiential components of
Learn how to make St. Cloud’s signature Aqueduct and Queens & Tonic cocktails. After a redevelopment that exceeded the $250 million mark, the Knickerbocker Hotel at Broadway and 42nd Street in New York City reopened in the spring of 2015. The Knick's owner, FelCor Lodging Trust of Irving, Texas, designated the historic property-rising above the bustle of Times Square, sitting within a few minutes' walk of Broadway theaters, and nestled among towering corporate skyscrapers—as its flagship hotel. FelCor, in association with operator Highgate Hotels, has maintained the luxury and elegance that hosted the likes of F. Scott Fitzgerald and Enrico
The St. Regis Monarch Beach in Southern California’s Dana Point is committed to promoting active, healthy living, and one obvious manifestation of that philosophy is the “green” practice of sourcing sustainable and local food for its F&B operations.
Executive Pastry Chef Debbie Hime In "Goo Vibrations", we profile the success of Gooey Desserts at Idaho's Coeur d'Alene Resort. Executive Pastry Chef Debbit Hime and her team develop and produce the rich treats for the resort's Dockside restaurant. "While Huckleberry Magic is a frozen product made with huckleberries and sugar and reduced to intensify the flavor," explains Executive Chef Rod Jessick. "If a person simply uses frozen huckleberries, adds about three to four cups of cranberry juice, sugar, and juice of one lemon, and thickens it with clear gel, the product will be the same." Read the full story.
The Coeur d’Alene Resort is famous for many things—its scenic setting on Lake Coeur d’Alene, its golf course’s floating green, its luxurious Inland Northwest hospitality—but most memorable to local Idahoans and travelers alike are its Gooey Desserts. Dockside, the resort’s three-meal family restaurant, has a spectacular dessert menu that has now lured guests in for generations. The Gooey Desserts are signature items that thrill kids and adults alike and keep them coming back. The 338-room resort has brought in more than five million visitors and nearly $2 billion to the Coeur d’Alene, according to the resort’s accounting department, since opening