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.
Sweet & Savory Taco Offering on 24-Hr Suite service menu includes variety of fillings, tortillas, and specialty sauces.
June 17, 2017
The all-inclusive Velas Resorts in Los Cabos, Riviera Maya, Riviera Nayarit and Puerto Vallarta – creators of the $25,000 World’s Most Expensive Taco – have launched a more attainable taco treat on room service menus, a DIY taco bar. Included in the nightly rate, the DIY Taco Bar features a variety of soft flour and corn tortillas such as blue, guajillo, and traditional white. A sampling of fillings ranges from al pastor with roasted pineapple, Poblano peppers with corn, and traditional cochinita pibil to fried Baja fish, octopus, and chorizo with potatoes.
There’s more than meat-and-three on Executive Chef Michael Rigot’s menu though, like this recipe for shrimp and grits—the #1 seller at Rye—using shrimp from the Carolina coast, and North Carolina-sourced grits and cheddar.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.
File this one with your ideas for how to attract guests and locals to your hotel over the Memorial Day holiday. Gateway Canyons Resort & Spa in Gateway, Colorado has announced the inaugural Gateway to Craft Beer, a four-day craft beer-focused event taking place Memorial Day Weekend, May 26-29, 2017. The weekend will offer guests the opportunity to enjoy the resort’s activities and serene location while indulging in craft beer from two of Colorado’s top brewing companies. Dave Thibodeau, owner and founder of Ska Brewing Co., and Matt Thrall, the director of brewing for Left Hand Brewing Co., will share their passion
All eyes are on Brent Moss as he mans the charcuterie station and raw bar at Bar Margot. In an upcoming issue of Hotel F&B, we take a look into the success of Bar Margot, an idiosyncratic concept that tempers the potentially stuffy image of the Four Seasons Atlanta to locals.
Hotel Montefiore, a 12-room boutique property in the UNESCO-appointed White City of Tel Aviv, aims to attract revenue with two all-new packages available in Spring 2017, including the "Tel Aviv Wine & Dine" and "Sommelier's Experience," offering guests fine dining and a flash wine workshop paired with hotel stays and culinary experiences.
Samphire, the new signature restaurant at Salishan Spa & Golf Resort in Gleneden Beach, Oregon, will specialize in coastal range cuisine. Inspired by succulents found near the sea, Samphire focuses on locally sourced ingredients from the ocean, mountains and neighboring valleys.
If you dig away a little bit at that snowdrift from the blizzard, I promise you can see Spring on the horizon. Plan ahead, because when it comes, your guests are going to celebrate. Here's some refreshing inspiration from Sonesta Fort Lauderdale Beach.