Omni Hotels & Resorts wants to elevate your popsicle game to coincide with the rising temperatures this summer. Here, they offer three DIY recipes for gourmet popsicles, using fresh fruit, garden herbs, yogurt, and other on-trend ingredients.
Restaurant adds Allen Brothers Certified Angus Beef Hot Dog and Turkey Club.
July 11, 2017
National Hot Dog Day is July 19, but B&B Burger & Beer at The Venetian Las Vegas will celebrate the entire month with the Allen Brothers Certified Angus Beef Hot Dog ($12). Toppings will include yellow mustard, white onion, dill pickle, tomato slices, sport peppers, and celery salt on a natural-casing hot dog in a poppy seed hot dog bun. For National Sandwich Month in August, The Turkey Club ($14) sandwich will feature inhouse roasted turkey with provolone cheese, Bibb lettuce, vine ripened tomato, and Heritage Foods U.S.A bacon on sourdough toast.
A Superfoods twist on a breakfast staple from Executive Chef Thais Rodriguez.
June 29, 2017
Qespi Restaurant at JW Marriott El Convento in Cusco, Peru received a wake-up call from Executive Chef Thais Rodriguez when she added ten new Peruvian “sacred ingredients” dishes to its à la carte breakfast menu.
Pastry Chef Toni Roberts has designed frozen treats for meeting groups.
June 29, 2017
The new mobile ice cream cart at theWit Chicago is an inhouse, creative meeting break. As an alternative to typical meeting break bites, theWit provides specialty inhouse ice cream items, such as such as raspberry truffle ice cream bars and minted fudgsicle pops, created by noted Chicago pastry chef Toni Roberts.
Hyatt's two select-service brands—Hyatt Place and Hyatt House—are waking up to the possibilities of an elevated morning meal, while simultaneously streamlining their strategy to cross-utilize ingredients for menus beyond breakfast.
This summer at Café du Parc at the Willard InterContinental in Washington, D.C., Executive Chef Peter Laufer offers an blend of classic French technique and contemporary seasonal flavors. He has revived the storied Willard Room lobster, popular for decades among guests of the historic hotel, and introduces fresh pressed juices and modern, colorful preparations for lunch, dinner, breakfast and weekend brunch, all inspired by the regional cuisines of France.