WHAT ’ S HOT F & B
Baristas at the Hilton Mexico City Reforma can adorn coffee drinks with company logos as part of conference coffee breaks .
ENERGIZING EVENTS MENUS
Many hotels are putting new twists on conference staples , like the Hilton Mexico City Reforma , which pours coffee made from a signature blend of organic beans . Baristas can even adorn coffee drinks with teddy bears , hearts or company logos etched in foam .
San Francisco-based Kimpton Hotels &
Restaurants , meanwhile , joined the growing number of hotel companies offering healthier fare for meetings and events this past March when it introduced smoothie bars and trail mix stations to its banquet menus . Available as an add-on to breakfast or lunch or as a mid-meeting break , the new options include a build-your-owntrail-mix station featuring dried fruits and nuts as well as smoothies with ingredients ranging from green tea and mango to banana and peanut butter .
Four Points by Sheraton Los Angeles International Airport is venturing even farther outside the box . The hotel recently debuted a Hoppily Ever After Package that gives brides and grooms a chance to brew their own customized beer to be served at their wedding . General Manager Phil Baxter explains the property has long worked with various local breweries for its extensive beer program , and found a partner in Enegren Brewing Co ., which uses its two-barrel test system to produce batches small enough for single weddings . Baxter says the hotel is still investigating ways to promote the package , but he expects five to six weddings to take advantage of it annually . “ A lot of our clientele is passionate about beer , so this seemed like a natural way to customize their experience a bit more ,” he explains . “ It ’ s something I would want to do if I were getting married .”
Kimpton Hotels & Restaurants has added trail mix stations to its menu options for meetings and events .
Greater Portland CVB
Inn by the Sea in Maine gives guests a chance to set sail on Casco Bay and haul lobster traps prior to a lobster tasting menu at the hotel .
CULINARY
Sometimes helping guests make dining memories means leading them beyond
EXPLORATION the hotel . “ As travelers are becoming more food-savvy , they seek the ‘ genuine ’ experience ,” confirms Antoni Yelamos , founder and CEO of Miami-based Food Culture . “ It is the sense of belonging and acceptance by locals that makes them true explorers instead of simple visitors .”
Palazzo Margherita , Francis Ford Coppola ’ s new property in Italy ’ s Basilicata region , offers a range of immersive culinary packages that allow guests to experience everything from an early morning visit to a local fish market to a trip to a nearby organic farm complete with lunch .
Inn by the Sea in Cape Elizabeth , Maine , meanwhile , lets guests don lobsterman ’ s overalls and set sail on Casco Bay to haul lobster traps , after which they can enjoy a lobster tasting menu at the property . “ Connecting guests in a personal way to the local fishermen that supply the Inn ’ s menu not only adds color and local interest while supporting the surrounding community , but assures guests the food is fresh and nutritious and makes for a memorable culinary experience ,” notes Rauni Kew , green programs manager at Inn by the Sea .
42 HOTELS June 2013 www . hotelsmag . com