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.
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.
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.
Dessert never looked so sweet or so sinful before the newBistro Collection® Baileys® Dark Chocolate Swirl Brownie Bars from TYSON FOODSERVICE. The company is also proud to unveil five new products in their Kettle Collection™, which offers on-trend, unique and flavorful mac and cheese, cooking sauces and delicious dips, adding more excitement to operator’s menu and helping to improve the bottom line.
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.