If the yearly themed menus at Picnix Poolside Market at the Hilton Sandestin Beach Golf Resort & Spa were to strut in an F&B competition analogous to the Westminster Kennel Club Dog Show, based on sales, this year’s gourmet-groomed dogs would win Best in Show.
In 2013, Marriott International embarked on an unprecedented experiment to turn one of its properties into a working laboratory for new ideas in F&B, rooms, meetings, events, and more, withan eye toward effecting radical changes that could be duplicated at other hotels if proven successful.
Gary Durrant shares his recipe for chilled cucumber and avocado soup with brown shrimp and dill. This dish features on the new menu at Hunter 486, the stylish restaurant within five-star boutique hotel The Arch London.
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.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.