Though the current incarnation of the Driskill Hotel in Austin only officially opened its doors 14 years ago, its history and roots in the community run long and deep. “This hotel was going to be demolished to make way for a modern building in 1969, and the Heritage Society of Austin rallied citizens to save it by hosting a bake sale,” explains Executive Pastry Chef Tony Sansalone.
When Troy Knapp started as Executive Chef for the Driskill Grill at the historic Driskill Hotel in Austin, Texas, he noted a cluttered, stuffy storage room right outside the kitchen. Knapp took one look at the disorganized, un-air-conditioned space, and his self-proclaimed obsessive-compulsive nerves started to twitch. In less than a month, Knapp had cleared the space, ordered new flooring and an air-handling unit, and decorated the office with a sense of place. It’s now much more than an office; it’s become a special and intimate space for entertaining potential and existing clients, media, and other VIPs. Hotel F&B: What
The Hotel Monaco Baltimore has found a way to wake group interest in breakfast packages by re-imagining the offering to resemble something more like a standing cocktail reception, with small bites and passed items.
When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their clients over breakfast, Haber pitched a breakfast reception. “It dawned on me that when it’s a standard, seated breakfast, it’s not a setting that’s as conducive to conversation as a standing cocktail reception,” says Haber. “Why not serve breakfast in small bites, where no one has to manage a plate, fork, and knife, and all the menu items are passed?” A New Dawn Haber pitched the idea to the group, adding that not only will this
Alisal Guest Ranch & Resort in California's Santa Ynez Valley is known for maintaining the traditions of Santa Maria barbecue, a style of grilling exclusive to its region. Thus was born the interactive, educational Alisal BBQ Boot Camp, the collaborative creation of Executive Chef Pascal Godé and Director of Sales and Marketing Sherrie Fitzgerald, with Frank Ostini, owner of the neighboring Hitching Post winery and Hitching Post II restaurant. This very simple grilled artichoke dish is on the Alisal menu, prepared by Godé from Ostini's recipe. Read the full story. Recipe: Grilled Artichokes with Tomato Mayonnaise From the kitchen