Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an onsite nano-brewery, apiary, and their own 18,000-square-foot Whisper Creek Farm. The property's Whisper Creek Farm: The Brewery, is the first Marriott to host a nano-brewery (producing very small batches) and according to the F&B team at JW Orlando, the Surplus Beer from Whisper Creek Farm: The Brewery. brewery produces five styles of seasonal beer, and partners with nearby Florida Beer Company to produce the resort’s flagship beer, Surplus: a signature Floridian honey citrus ale naturally infused with honey sourced from
Last year, Jonathan Félix, executive sous chef at the Hyatt Regency Mexico City, took the top prize in The Good Taste Series final in Cabo San Lucas. One of two dishes prepared by competitors had to feature sustainable seafood. Here’s Chef Félix’s victorious creation. Tiradito de Hiramasa, Salsa de Ají Amarillo, and Ensalada Fresca From the kitchen of Jonathan Félix, executive sous chef, Hyatt Regency Mexico City Ser ves 30. Preparation Time: 25 minutes 4 lb. hiramasa sashimi, medium sliced Ají Amarillo Sauce 7 oz. lime juice 7 oz. lemon juice 3.5 oz. yuzu juice 1.4 oz. onion 1 clove
While doing some research on chefs who go beyond the farm-to-table modality to taking that extra educated step in bringing a compelling product / vendor to their restaurant, I can appreciate the challenges afforded the novice as well as gourmand appetite for working in the grass-fed beef into their repertoire.
Flask service costs $45 for 12 ounces of liquor plus condiments. An average of 15 to 25 are sold weekly. In a booze-soaked city teeming with top-notch cocktail bars and Bourbon Street tourist traps, Batch, perched in the Hyatt French Quarter New Orleans, has successfully differentiated itself as a destination for custom cocktails and one-of-a-kind experiences. Branded flasks, served with mixers and garnishes of choice, can be toted to go on the permissive streets of the Big Easy; one-liter charred-oak barrels are filled with signature cocktails for groups; and behind the bar, spirits and cocktails are infused and barrel-aged inhouse
Making bigger even better is sometimes a challenge, and for a large property such as the Hilton Orange County/ Costa Mesa, big touches of culinary creativity, use of premium product, and artisan detail add up to successful meeting breaks.
Congratulations to Hilton's Mark Southern, and Vince Barrett from New Castle Hotels & Resorts, for being named Chair and Vice-Chair, respectively, of the AH&LA's F&B Committee, effective January 1, 2016. The announcement was made during the recent F&B Committee meeting at the Knickerbocker in New York City, which coincided with the HX - The Hotel Experience show. Mark Southern Southern is director, F&B product development & brand services for Hilton's focused service brands, while Barrett is VP of F&B at New Castle Hotels & Resorts. Southern says one of his goals as Chair is to "focus on the visibility of
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.
I had the good fortune to attend the Southern Smoke fundraiser for multiple sclerosis last night in Houston, which was an idea hatched by Chris Shepherd, one of Houston's most celebrated chefs, and owner of Underbelly and Hay Merchant restaurants. When Shepherd heard his friend and sommelier Antonio Gianola was diagnosed with MS, he decided to "throw a huge party and raise a ton of money" for the MS Society. While Gianola's insurance is covering his medical expenses, MS is an incurable disease, so Shepherd wants to advance the search for a cure, and raise overall awareness of MS. Chef